Bring a large pot of salted water to a boil. Cook the egg noodles following package directions until tender. Drain and set aside.

Pat the chicken dry and season both sides generously with salt and pepper.

Heat a large skillet over medium heat and melt 2 tablespoons of the butter.

Add the chicken and cook without moving for 6 to 7 minutes per side, until the exterior is golden and an instant-read thermometer reads 165°F in the thickest part. Remove the chicken to a plate and let rest.

In the same skillet, lower the heat slightly and add the remaining 2 tablespoons of butter.

Stir in the minced garlic and cook for 1 to 2 minutes until fragrant but not browned.

Pour in the chicken broth and bring the pan to a gentle simmer. Scrape up any browned bits from the bottom to deepen the flavor.

Return the chicken to the skillet and spoon the sauce over it for about 2 minutes to rewarm.

Add the cooked noodles to the pan and toss to coat them evenly with the butter-garlic sauce.

Slice the chicken and serve on top of the noodles. Garnish with chopped parsley and a crack of black pepper.