In a pot add the butter and olive oil, allow to melt and sautee the onion until soft. Add the garlic and chicken. Allow to cook for 3-4 minutes.
Add in the water, creamed corn, corn kernals and stock cubes. Season with salt and pepper and allow to cook for 15 minutes. Prior to serving, add the egg noodles to the boiling soup. Cook for 1 to 2 minutes if your using fresh egg nooodles.