Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and set aside.

In a large pot of boiling salted water, cook the egg noodles according to package instructions until al dente. Drain and set aside.

In the same skillet used for the chicken, melt the butter over medium heat. Add minced garlic and dried Italian herbs, cooking for about 1 minute until fragrant.

Add the cooked egg noodles to the skillet and toss to coat them in the garlic butter sauce. Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Slice the cooked chicken and serve it over the buttered noodles. Garnish with chopped fresh parsley.