Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
While the noodles cook, heat olive oil in a large skillet over medium-high heat.
Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove chicken from skillet and set aside to rest.
In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in heavy cream, Parmesan cheese, and dried Italian seasoning. Simmer for 3-4 minutes until the sauce slightly thickens.
Slice the cooked chicken breasts into strips.
Add the cooked noodles to the skillet and toss gently to coat with the sauce.
Serve the noodles topped with sliced chicken breasts and garnish with chopped fresh parsley.