Begin by boiling water in a large pot. Add a pinch of salt and cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown and cooked through, about 6-7 minutes. Remove the chicken and set aside.

In the same skillet, add the remaining butter and minced garlic. Sauté for about 30 seconds, until fragrant.

Pour in the chicken broth and bring to a simmer.

Stir in the heavy cream and grated Parmesan cheese. Let the sauce simmer for 2-3 minutes until slightly thickened.

Add the cooked egg noodles and sautéed chicken back to the skillet. Toss everything together until evenly coated in the creamy sauce. Adjust seasoning with salt and pepper if necessary.

Remove from heat, garnish with chopped parsley, and serve hot!