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Season chicken with salt and pepper on both sides.
In a large deep skillet or sauté pan, heat olive oil over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
Reduce heat to medium. In the same pan, melt butter and sauté garlic for 1 minute.
Pour in chicken broth and bring to a boil.
Add egg noodles, stir, and reduce to a simmer. Cover and cook for 7–8 minutes, stirring occasionally, until noodles are tender.
Return chicken to pan and cook uncovered 2–3 minutes more to reheat.
Sprinkle Parmesan over noodles, stir gently, and garnish with parsley if desired.