Season both sides of the chicken breasts generously with salt, pepper, garlic powder, onion powder, and dried thyme.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 6-7 minutes per side until deeply golden brown and the internal temperature reaches 165°F.

Transfer the cooked chicken to a plate and cover with foil to rest while you prepare the noodles.

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions (7-9 minutes) until al dente, stirring occasionally.

Reserve 1/2 cup of pasta cooking water, then drain the noodles in a colander.

In the same skillet used for the chicken, lower heat to medium and melt 4 tablespoons of butter. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.

Add the reserved pasta water or chicken broth to the skillet, stirring to combine and scraping up any browned bits from the bottom of the pan.

Toss the cooked noodles into the garlic butter sauce, stirring well to coat evenly. Add parmesan cheese if using, and season with salt and pepper to taste.

Plate the buttered noodles and top with the rested chicken, sliced or whole. Garnish with freshly chopped parsley.

Serve immediately while warm.