Bring a large pot of salted water to a boil for the noodles.

Pat the chicken pieces dry with paper towels and season with garlic powder, paprika, salt, and pepper.

Cook the egg noodles according to package instructions until al dente. Drain and set aside.

While the noodles cook, heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.

In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and cook for 1 minute until fragrant.

Whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.

Add the cooked noodles and chicken back into the skillet with the garlic butter sauce.

Toss everything together until the noodles are well-coated. Sprinkle with Parmesan cheese and fresh parsley.

Serve immediately while warm and buttery.