Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.

Stir in the shredded chicken and sauté for about 5 minutes until heated through.

Pour in the chicken broth and bring it to a gentle boil. Once boiling, reduce the heat and mix in the heavy cream.

Toss in the cooked egg noodles and season with salt and pepper to taste. Allow everything to simmer for another 5-7 minutes.

Spoon the creamy chicken noodle mixture into bowls and garnish with chopped parsley.