Cook onion in 1/2 stick (1/4 cup) of the butter until softened; set aside. Beat together cream cheese, another 1/2 stick (1/4 cup) softened butter, garlic powder and salt. Fold in onion mixture, chopped chicken and parsley; set aside. Melt remaining butter; keep warm. Cut phyllo dough into 3-inch-wide strips; cover to prevent drying. Take one strip of phyllo dough, place on a clean surface; use a pastry brush to brush strip with some melted butter. Take another strip and place on top of that, brush with butter, then repeat this stacking and brushing 2 more times. Place about a tablespoon of chicken mixture near one end of the buttered phyllo stack, then take the right edge of the dough and fold it to the left, covering the mixture, then go to the left and fold that side to the right. Repeat this until to look like a triangle. Place seam side down on a cookie sheet lined with nonstick foil. Brush top of triangle with butter. Repeat with remaining chicken mixture, phyllo dough and butter. Bake in a 300 degree oven until golden brown, 30-35 minutes.

Serve warm.