Mince the garlic. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Pound thicker ends to an even thickness.

Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Wait until the butter foams.

Add the chicken breasts to the skillet and sear for 5 minutes without moving them for a deep golden crust. Flip and sear the other side for another 5 minutes until golden and mostly cooked. Transfer the chicken to a plate.

Lower heat to medium and add the minced garlic; cook for 30 to 60 seconds until fragrant.

Pour in the chicken broth, bringing it to a gentle boil while deglazing the pan to scrape up the browned bits.

Stir in the egg noodles, return to a simmer, and cook for 8 to 10 minutes until al dente and most liquid is absorbed, stirring occasionally.

Return chicken to the skillet just to warm through for about a minute. Remove from heat, stir in remaining butter until glossy, and sprinkle with chopped parsley. Adjust seasoning before serving.