1. Boil the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente (about 8-10 minutes). Drain the noodles and set aside, reserving a little pasta water for later.

2. Season the Chicken: While the noodles are cooking, season the chicken breasts with salt, pepper, garlic powder, onion powder, and thyme on both sides.

3. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.

4. Sauté the Garlic: In the same skillet, add butter and olive oil. Once the butter is melted, add the minced garlic and sauté for 1-2 minutes, or until fragrant.

5. Toss the Noodles: Add the drained noodles to the skillet, tossing them in the butter and garlic mixture until evenly coated. If the noodles seem dry, add a small amount of reserved pasta water until you reach your desired consistency.

6. Season the Noodles: Season the noodles with salt and pepper to taste, and toss again to combine.

7. Slice the Chicken: Slice the cooked chicken breasts into thin strips.

8. Assemble and Serve: Plate the buttered noodles and top with the sliced chicken. Garnish with fresh parsley or basil, if desired, and serve immediately.