Fill a large pot with water, add a pinch of salt, and bring it to a boil over high heat. Once boiling, add your egg noodles and cook according to the package instructions, usually about 6-8 minutes. Stir occasionally to prevent sticking. Once tender, drain the noodles in a colander and set aside.

While the noodles are cooking, pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and fresh herbs.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the seasoned chicken breasts and cook for about 6-8 minutes on each side until golden brown and cooked through. Set aside to rest.

Reduce the heat to low, add the drained noodles to the skillet, and toss gently with the remaining butter, warming through for about 2-3 minutes.

Slice the rested chicken and place atop the buttery noodles. Garnish with fresh herbs or grated Parmesan if desired, and serve.