1-First, pat the chicken breasts dry and season them with salt and pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat, then add the chicken and cook for about 5 minutes per side until golden brown. Once done, remove the chicken and set it aside to rest.

2-Next, reduce the heat to medium and add the minced garlic to the same skillet, sautéing it for 1 minute to release its aroma without burning. Pour in the chicken broth and bring it to a boil before adding the egg noodles. Cover the skillet and simmer for 8-10 minutes, stirring occasionally, until the noodles are tender and the chicken reaches 165°F internally.

3-After that, stir in the remaining 3 tablespoons of butter off the heat and adjust seasoning to taste. Finish by sprinkling fresh parsley over the top. Let the chicken rest covered for 5 minutes to keep it juicy, and use a meat thermometer for safety.