1. Bring a large pot of salted water to boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breasts and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, reduce the heat to low and add the butter. Once melted, stir in the garlic and thyme, sautéing until fragrant, about 1 minute. This is where the magic happens, as the aroma fills the kitchen, reminiscent of those family gatherings in Monterey.
4. Return the chicken to the skillet, season with salt and pepper, and toss to coat evenly with the garlic butter.
5. Add the cooked noodles to the skillet, gently tossing to combine everything. Stir in the Parmesan cheese until fully melted and incorporated.
6. Garnish with fresh parsley before serving, adding a touch of vibrant color and freshness to your dish.

Remember that cooking is an art, not a science. Feel free to adjust the seasoning to your liking, just as my mother, Elena, would encourage us to do with her improvisational flair.