1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and thyme.
2. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside.
3. In the same skillet, add the chicken broth and bring it to a boil. Stir in the egg noodles, ensuring they are submerged in the broth.
4. Reduce the heat to medium, cover the skillet, and let the noodles cook for 8-10 minutes, stirring occasionally, until they are tender and most of the liquid is absorbed.
5. Stir in the butter until melted and well combined with the noodles. Return the chicken to the pan, nestling it among the noodles.
6. Sprinkle Parmesan cheese over the top if using, and garnish with fresh parsley before serving.

This dish is all about timing and intuition—two things I’ve learned are essential in both cooking and life. Keep an eye on the noodles so they don’t overcook, and remember, the butter adds that final touch of love and flavor.