Season chicken breasts generously with salt and pepper on both sides. Heat a large 12-inch skillet over medium-high heat and add 1 tablespoon of butter. Once melted and foaming, add chicken breasts and sear for 5 minutes on each side until golden brown. Chicken will finish cooking with the noodles and reach 165°F internal temperature.

Add minced garlic to the skillet around the chicken and sauté for 1 minute, stirring constantly until fragrant but not burned.

Pour in chicken broth and bring to a boil. Use a wooden spoon to scrape up any browned bits from the bottom. Once boiling, stir in egg noodles, ensuring they're mostly submerged.

Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally to prevent sticking. Noodles should be al dente with about 1/4 cup of saucy liquid remaining. Add more broth if pan looks dry before noodles are tender.

Remove from heat and stir in remaining 3 tablespoons of butter until melted. Sprinkle with fresh parsley and toss. Let rest 2-3 minutes before serving.