Set a large pot of water to boil on high heat. Open the ramen packages and reserve seasoning packets. You will only be using 3 of the packets in the dish. (We recommend 1 chili and 2 creamy chicken.)

While the water is heating, lay out the chicken breast on a cutting board. Cover with saran wrap and pound to an even thickness (about 1/2 inch). Season chicken on both sides with some of the Red Jalepeno Garlic, sriracha, and garlic powder to your liking.

Heat oil in a large skillet over medium high heat. When oil is hot, add chicken and cook for 5-6 minutes on each side. Remove to a cutting board and let sit.

If using mushrooms: while chicken is cooking, saute mushrooms in butter in a medium skillet. Set aside.

When water reaches boiling, add ramen bricks and cook until noodles are al dente. Drain, reserving some of the water.

Put the noodles back into the pot and add the oil, 3 seasoning packets, rest of the Red jalepeno seasoning, and chili powder. Stir to combine. If noodles seem dry, add some of the reserved water in small amounts until desired result is achieved.

Slice chicken into strips. Cut eggs in half and top with salt and pepper.

Place ramen into bowls. Top with chicken, mushrooms, 2 egg halves, scallions and sesame seeds. Serve immediately.