Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your egg noodles and cook them according to package instructions until al dente, usually about 6-8 minutes. Once cooked, drain the noodles in a colander and set them aside.

While the noodles are cooking, take your boneless, skinless chicken breasts or thighs and pat them dry with a paper towel. Season both sides generously with salt, pepper, and any additional spices you desire.

In a large skillet, melt 3 tablespoons of butter over medium heat. Add the seasoned chicken pieces and cook for about 6-8 minutes on each side until golden brown and reaches an internal temperature of 165°F (75°C).

After the chicken is cooked through, remove it from the skillet. In the same skillet, add the cooked egg noodles. Toss the noodles in the remaining butter and juices until heated through, then slice the chicken and combine it back into the skillet.

Serve the buttery noodles topped with the tender sliced chicken. Garnish with freshly chopped herbs like parsley or basil if desired.