Heat olive oil in a large skillet over medium-high heat.
Season both sides of the chicken breasts with salt, black pepper, and paprika.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until fragrant and softened.
Pour in the chicken broth and water, scraping up any browned bits from the bottom of the skillet.
Bring the liquid to a boil, then add the egg noodles. Stir to submerge the noodles.
Reduce heat to medium-low, cover the skillet, and simmer for 8-10 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
Return the cooked chicken breasts to the skillet, nestling them into the noodles.
Add the butter and grated Parmesan cheese, stirring gently to combine and melt the cheese and butter into the sauce.
Sprinkle chopped fresh parsley over the dish before serving.