Start by gathering your ingredients. Chop garlic finely and, if desired, slice bell peppers or broccoli for additional flavor and nutrition.

In a large skillet, heat butter over medium-high heat. Season chicken breasts with salt and pepper, then sear them until golden brown, approximately 5 minutes per side.

Stir in the chopped garlic and sauté for about 1 minute. Then pour in chicken broth and bring to a gentle boil.

Add the egg noodles directly to the skillet, stirring to combine well. Let it simmer for 8-10 minutes, or until cooked al dente.

Remove from heat and stir in any remaining butter until it melts into a smooth, creamy sauce. Garnish generously with fresh parsley before serving.