Pound the chicken breasts to ensure even cooking. Pat dry with a paper towel and lightly season with salt and pepper.

In a large saucepan or Dutch oven, drizzle and heat up the olive oil. Cook the chicken over medium high heat for 5 minutes and then flip over. Continue cooking until it reaches an internal temperature of 165 degrees F. Remove the chicken and light wrap in foil. Place it in a draft free area to stay warm.

Pour the wine in the pan to deglaze and use a wooden utensil to loosen any chicken bits from the bottom. Continue to cook for 3 minutes while the wine reduces slightly.

Add butter. Once melted, add the minced garlic and thyme. Cook for 1 minute or until the garlic is tender. Squeeze in the fresh lemon juice.

Scoop out about 3 tablespoons of sauce and set aside. Toss the prepared egg noodles with the remaining sauce. Sprinkle it with shredded parmesan cheese. Season with salt and pepper to taste.

Remove the chicken from the foil and evenly slice. Arrange the sliced chicken breasts on top of the pasta. Drizzle the reserved lemon garlic sauce over the chicken. Serve warm with a garnish of thin lemon slices and additional fresh thyme.