Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles in a colander and set aside.

While the noodles are cooking, heat a large skillet over medium heat. Add 1 tablespoon of butter.

Season the chicken breasts with salt, pepper, and dried Italian herbs (if using). Once the skillet is hot, add the chicken and cook for about 5-7 minutes on each side or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing.

In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the chicken broth and bring to a simmer. Cook for 2-3 minutes, allowing the broth to reduce slightly.

Add the cooked noodles to the skillet, tossing them in the buttery broth until well coated.

Add the sliced chicken back to the skillet and mix everything together, cooking for an additional 1-2 minutes to heat through.

Remove from heat and stir in the grated Parmesan cheese until melted and creamy.

Serve hot, garnished with chopped parsley.