Begin by preparing the chicken. Use a meat mallet to evenly thin the chicken breasts, ensuring consistent cooking. Pat the meat dry with a paper towel, then season lightly with salt and black pepper.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for about 5 minutes on one side. Flip and continue cooking until the internal temperature reaches 165°F. Remove the chicken, wrap it loosely in foil, and set it aside in a warm location.

In the same pan, pour in the white wine to deglaze. Stir with a wooden spoon to loosen any browned bits stuck to the bottom. Allow the wine to reduce slightly for approximately 3 minutes.

Incorporate the butter into the pan and let it melt completely. Add the minced garlic and thyme, cooking for about 1 minute or until the garlic softens and becomes aromatic. Stir in the fresh lemon juice, blending the flavors.

Reserve about 3 tablespoons of the prepared sauce, setting it aside. Toss the cooked egg noodles in the remaining sauce, ensuring each strand is evenly coated. Sprinkle the noodles with shredded parmesan cheese, and season further with salt and pepper if needed.

Slice the rested chicken breasts into even strips and arrange them atop the prepared pasta. Drizzle the reserved sauce over the chicken slices for added flavor. Garnish with additional fresh thyme and thin lemon slices before serving.