1. Preheat the oven to 180 degrees Celsius.

2. Wash and dice the red potatoes.

3. Peel and slice the yellow onion.

4. Season the chicken breast with salt, pepper, chili powder, and garlic powder.

5. Heat a pan and add some olive oil.

6. Place the seasoned chicken breast in the pan and brown it on both sides.

7. Remove the browned chicken from the pan and set aside.

8. In the same pan, melt some butter.

9. Add the sliced onion and sauté until translucent.

10. Add the diced potatoes and sauté until lightly browned.

11. Add the elbow macaroni and sauté briefly.

12. Pour in the chicken broth, cream of chicken soup, cream of mushroom soup, and sour cream into the pan.

13. Mix everything well and bring to a boil.

14. Place the browned chicken back into the pan.

15. Cover the pan and cook in the preheated oven for about 30-40 minutes, until the chicken is cooked through and the potatoes are tender.

16. Serve the dish hot and enjoy!