1. Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions, usually about 8-10 minutes, until they are al dente. Drain the noodles, reserving a small amount of the pasta water for later.

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

3. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts and cook for 6-7 minutes per side, or until they are golden brown and cooked through, with an internal temperature of 165°F. Remove the chicken from the skillet and set it aside to rest for a few minutes before slicing.

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

5. Add the cooked and drained noodles to the skillet, tossing them in the butter and garlic mixture until they are evenly coated. If the noodles seem a bit dry, add a small amount of the reserved pasta water to achieve the desired creamy consistency.

6. Season the buttered noodles with salt and freshly ground black pepper to taste.

7. Slice the cooked chicken breasts and serve them atop the buttered noodles. Garnish with freshly chopped parsley or basil, if desired.