Melt the butter in a large, deep skillet over medium heat until it's melted and bubbling, about 1-2 minutes.

Season chicken breasts with salt and pepper on both sides. Add chicken to the skillet and sear for about 4-5 minutes on each side until golden brown.

Remove the chicken from the skillet and set aside.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Pour in chicken broth and bring to a gentle simmer for 2-3 minutes.

Stir in egg noodles and return seared chicken to the skillet, cover, and cook for about 10-12 minutes.

Add remaining butter and peas (if using) to the skillet, stir until the butter is melted and combined.

Plate and garnish with fresh parsley, grated Parmesan, and a squeeze of lemon juice.