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Cook egg noodles in salted water, drain, and set aside.
In a large pot, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear chicken breasts until golden, about 3-4 minutes per side, then remove and set aside.
Reduce heat to medium, and add remaining butter and olive oil. Sauté onion, celery, and carrot with salt, pepper, Italian seasoning, and red pepper flakes for 5-7 minutes.
Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes.
Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken bouillon, Parmesan rind, and bay leaf, then return the chicken to the pot.
Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
Remove chicken, shred it, and set aside.
Remove Parmesan rind and bay leaf.
Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme.
Add the shredded chicken back to the pot, taste and adjust seasonings.
Serve over the cooked noodles, topping with Parmesan, lemon juice, black pepper, red pepper flakes, dill, and olive oil.