In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken breasts with salt and pepper. Add them to the skillet, cooking until golden brown—about 5 to 7 minutes on each side. Once done, remove the chicken and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

Pour in the chicken broth and bring it to a boil. Add the egg noodles, stirring occasionally to prevent sticking.

Return the cooked chicken to the skillet, cover it, and let it simmer for about 10 minutes until the noodles are tender and most of the liquid is absorbed.

Stir in the remaining 2 tablespoons of butter until it melts and integrates into the dish.

Garnish with chopped parsley and serve warm.