Heat 1 tablespoon of butter in a large skillet over medium-high heat until melted and shimmering.

Place chicken in the hot skillet and sear each side until golden brown, about 5 minutes per side, until cooked through and juices run clear.

Remove chicken from skillet and set aside on a plate.

Add minced garlic to the same skillet and sauté gently until fragrant, about 1 minute, being careful not to let it brown.

Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pan for flavor.

Add egg noodles to the simmering broth, pressing them slightly so they are submerged, and cook until tender and al dente, about 8–10 minutes, stirring occasionally.

Once the noodles are cooked and most of the liquid has been absorbed, reduce heat to low and stir in remaining butter until melted and the noodles are glossy.

Return seared chicken to the skillet nestling it into the noodles so it warms through for a minute or two.

Sprinkle chopped fresh parsley over the dish and serve immediately while hot.