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

Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F) and golden brown. Remove from the skillet and set aside.

In the same skillet, add the chicken broth and bring it to a simmer. Stir in the egg noodles, making sure they are fully submerged in the broth.

Cover and cook the noodles for 7-8 minutes, or until the noodles are al dente and most of the liquid has been absorbed.

While the noodles are cooking, melt the butter in a separate small pan over medium heat. Add the minced garlic and saute for 1-2 minutes until fragrant and golden.

Once the noodles are cooked, add the butter and garlic mixture to the skillet with the noodles. Stir in the Parmesan cheese (if using) and toss to combine.

Slice the cooked chicken and arrange it on top of the noodles.

Garnish with fresh parsley and serve immediately while hot.