Season both sides of chicken breasts generously with salt, pepper, garlic powder, onion powder, and dried thyme if using. If chicken breasts are thicker than 1 inch, pound to even thickness for uniform cooking.

Heat olive oil in a large skillet over medium-high heat until shimmering. Test by adding a tiny drop of water - it should sizzle immediately. Add chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Chicken is done when juices run clear and meat is no longer pink in center.

Transfer cooked chicken to a plate and cover loosely with foil to keep warm and rest for 5 minutes. This helps retain the juices for tender, moist chicken.

About 5 minutes after starting the chicken, bring a large pot of salted water to a boil. This timing ensures everything finishes together. Add egg noodles and cook for 7-9 minutes until al dente, stirring occasionally. Before draining, reserve 1/2 cup of the starchy pasta water.

Drain noodles in a colander and set aside.

In the same skillet used for chicken, lower heat to medium and melt butter. Add minced garlic and sauté for 1-2 minutes until fragrant and just starting to turn golden. Watch carefully to prevent burning.

Add reserved pasta water or chicken broth to the skillet, stirring and scraping up all the flavorful browned bits from the pan. Let simmer for about 1 minute until sauce is smooth and slightly thickened.

Add drained noodles to the skillet and toss thoroughly to coat every strand in the garlic butter sauce. If using, sprinkle in parmesan cheese and stir until melted. Season with salt and pepper to taste.

Plate the buttered noodles and top with rested chicken, either sliced into strips or served whole. Garnish with freshly chopped parsley and serve immediately while hot.