Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, around 6-8 minutes, until tender but still firm. Drain and set aside.

Season the chicken breasts generously with salt, pepper, and dried thyme if using. In a skillet over medium heat, heat olive oil. Cook the chicken for about 5-7 minutes on each side until golden brown and the internal temperature reads 165°F (75°C). Remove from heat and let rest before slicing.

In the same skillet, melt unsalted butter over medium-low heat and add minced garlic. Sauté for about 1 minute until fragrant. Toss in the drained noodles and mix until they are evenly coated in the buttery garlic goodness.

Plate the buttered noodles and top them with slices of the cooked chicken. Finish with a generous sprinkle of grated Parmesan cheese and fresh parsley. Serve warm.