In a large pan, melt 2 tablespoons of butter over medium heat.

Season the chicken breasts with salt and pepper, and add them to the pan. Cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken and set it aside.

In the same pan, add the minced garlic and sauté for about 1 minute until fragrant.

Add the egg noodles and chicken broth to the pan. Bring to a boil.

Reduce the heat and let it simmer until the noodles are cooked, stirring occasionally for about 6-8 minutes.

Once the noodles are done, stir in the remaining 2 tablespoons of butter and return the chicken to the pan.

Toss everything together and garnish with fresh parsley before serving.