Fill a large pot with about 4 quarts of water. Cover the pot and bring the water to a strong boil over high heat. Stir in 1 tablespoon kosher salt.
Pat both sides of the chicken breasts with paper towels until the surface no longer looks wet. Dry chicken forms a better crust in the skillet.
Mix 1 teaspoon kosher salt, the paprika, garlic powder, and black pepper in a small bowl. Sprinkle the mixture evenly over both sides of the chicken.
Warm the olive oil in a large skillet over medium-high heat for about 90 seconds.
Arrange the chicken in one layer, leaving space between the pieces. Cook without moving it for 4 to 5 minutes. Turn and cook for another 3 to 5 minutes, or until the thickest part reaches 165°F.
Transfer the cooked chicken to a clean cutting board. Let it rest untouched for 5 minutes so the juices stay inside the meat.
Add the egg noodles to the boiling water. Stir for the first 30 seconds, then cook according to the package directions, usually 6 to 8 minutes. The noodles should be tender with a slight bite in the center.
Before draining, scoop out ½ cup of the cloudy cooking water and set it beside the stove.
Pour the noodles into a colander and drain for 20 to 30 seconds. Do not rinse them.
Return the empty pot to low heat. Add the butter and minced garlic. Cook for 30 to 45 seconds, until the butter is melted and the garlic smells fragrant. Do not let the garlic turn brown.
Return the drained noodles to the pot. Toss them with the garlic butter and 2 tablespoons of reserved noodle water. Add more noodle water, 1 tablespoon at a time, if the noodles look dry or sticky. Remove the pot from the heat.
Cut the rested chicken across the grain into strips about ½ inch thick.
Divide the buttered noodles among 4 plates. Add the sliced chicken and spoon any juices from the cutting board over the top. Finish with parsley and Parmesan, if desired.
