Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente, 6–8 minutes. Drain and set aside.

Season both sides of the chicken breasts with salt, pepper, and thyme. Heat a skillet over medium-high heat with olive oil. Cook chicken for 5–7 minutes on each side until golden brown and internal temperature reaches 165°F. Let it rest.

In the same skillet, reduce heat and melt the butter. Add minced garlic and sauté for 1 minute until fragrant. Add the drained noodles and toss to coat.

Slice the rested chicken and serve over the buttery noodles. Sprinkle Parmesan cheese and garnish with parsley if desired.