1. Season the chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside to rest.
3. Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
4. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
5. Add the cooked noodles to the skillet, tossing them in the garlic butter until well coated.
6. Slice the cooked chicken and add it to the skillet, mixing with the noodles.
7. Remove from heat, sprinkle with Parmesan cheese, and toss to combine.
8. Garnish with fresh parsley and serve with lemon wedges, if desired.

As my abuela taught me, trust your senses: look for a golden crust on the chicken and let the aroma of garlic guide you. This makes cooking an intuitive, joyful experience.