Cook the egg noodles according to package directions in well-salted boiling water until just tender. Drain and set aside, reserving 1/4 cup of the pasta cooking water.

Season both sides of the chicken breasts generously with salt and pepper.

In a large skillet over medium heat, melt 2 tablespoons of butter. When the foaming subsides and the pan is hot, add the chicken.

Cook the chicken until golden brown and cooked through, about 6 to 7 minutes per side. Use an instant-read thermometer to check for 165°F in the thickest part. Remove the chicken to a plate and let it rest for 5 minutes.

In the same skillet, lower the heat and add the remaining 2 tablespoons of butter and the minced garlic. Stir for about 30 seconds until fragrant but not browned.

Add the cooked noodles to the skillet and toss to coat in the buttery garlic sauce. If the noodles seem dry, add a tablespoon or two of the reserved pasta water and toss again.

Slice the rested chicken and serve it on top of the buttered noodles. Garnish with chopped parsley and a grind of fresh black pepper if desired.