Begin by bringing a large pot of salted water to a rolling boil. Add the egg noodles and cook according to the package instructions until al dente, usually 8-10 minutes. Once cooked, strain using a colander and set aside.

While the noodles are cooking, pat the chicken breasts dry and season with salt, pepper, and garlic powder. Let it sit for a few minutes.

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

Lower the heat and gently add the cooked noodles to the skillet. Drizzle in the remaining tablespoon of butter and toss well to coat the noodles with butter and chicken juices.

Taste the noodle mixture and adjust seasoning if necessary. Plate the chicken and noodles, garnishing with fresh herbs like parsley or thyme.