Preheat your oven to 400°F (200°C). Season the chicken breasts with garlic powder, onion powder, salt, and black pepper. Heat 2 tablespoons of butter in a large, oven-safe skillet over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes per side, or until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
While the chicken is baking, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions, usually around 8-10 minutes, until they are tender but still firm. Drain the noodles and set them aside.
In the same skillet used to sear the chicken, melt the remaining 2 tablespoons of butter over medium heat. Add the cooked noodles and toss them in the melted butter until they are fully coated. Sprinkle in the dried parsley and a pinch of salt and pepper, then toss again to combine.
Slice the baked chicken breasts into bite-sized pieces. Add the chicken to the skillet with the buttered noodles and pour in the chicken broth. Gently toss everything together until the chicken is heated through and the noodles are well coated in the flavorful broth.
