Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions. Drain and set aside.

Meanwhile, season the chicken breasts with salt and pepper. In a large skillet, melt the butter over medium heat. Add the chicken breasts and cook for 6-8 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Stir in the chicken broth and bring to a simmer. Cook for 3-4 minutes until slightly reduced.

Add the heavy cream and Parmesan cheese to the skillet. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Slice the cooked chicken into strips and return to the skillet. Stir in the cooked egg noodles until well coated in the sauce.

Serve the chicken and noodles garnished with chopped parsley.