Prepare the chicken by seasoning it with salt and pepper.
In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes on each side until golden brown and cooked through.
Remove the cooked chicken from the skillet and let it rest on a cutting board.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze, incorporating any flavorful bits.
Bring the broth to a simmer, then add the Italian herbs and remaining butter, stirring until melted.
Cook the egg noodles according to package instructions until al dente, then drain them and add to the skillet with the sauce.
Toss the noodles in the buttery sauce until coated and well combined, adjusting seasoning as necessary.
Slice the rested chicken and serve it on top of the noodles, garnished with fresh parsley.
