Heat olive oil in a large 12-inch skillet with a lid over medium heat
Season chicken with salt, pepper, paprika, and onion powder
Add chicken and cook 5–6 minutes until lightly browned; remove and set aside
In the same skillet, melt butter and pour in chicken broth (and heavy cream if using)
Bring to a gentle boil
Add uncooked egg noodles and stir to combine
Reduce heat to low, cover, and simmer 10–12 minutes, stirring occasionally, until noodles are tender
Return chicken to the skillet and mix well
Stir in Parmesan cheese until melted and creamy
Cook 2–3 minutes until everything is heated through. Garnish with parsley and serve warm
