Cook egg noodles according to package instructions until tender. Drain, then toss with 3 tablespoons of butter and set aside.
Season chicken strips with salt, pepper, and paprika.
Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add chicken and cook for 5–6 minutes until golden and cooked through.
Add garlic to the skillet and sauté for 1 minute until fragrant.
Pour in chicken broth and lemon juice. Simmer for 3 minutes to reduce the sauce slightly.
Add dried parsley and adjust seasoning as needed.
Serve the buttered noodles topped with the savory chicken and pan sauce.
Garnish with fresh parsley.
