Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente, then drain and set aside.

While noodles cook, pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add chicken and cook for 6–7 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a cutting board.

Add remaining 2 tablespoons butter to the skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant, stirring constantly.

Pour in chicken broth and fresh thyme. Simmer for 2 minutes, scraping up any browned bits from the pan.

Slice the cooked chicken into bite-sized pieces and return to the skillet. Add the cooked noodles and toss everything together. Simmer for 1–2 minutes until heated through.

Remove from heat. Squeeze in juice from 1/2 lemon and stir in parmesan cheese. Taste and adjust salt and pepper as needed. Serve immediately.