Season the chicken breasts with salt and pepper on both sides.

Heat olive oil in a skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Remove the chicken from the skillet and let it rest for a few minutes before slicing.

In a large pot, bring 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 return them to the pot.

Add butter and garlic powder to the noodles, tossing until the butter is melted and the noodles are well coated.

Slice the chicken and serve it over the buttered noodles. Garnish with chopped parsley.