Heat the olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and whole milk, stirring to combine.
Add the egg noodles, dried thyme, dried parsley, salt, and black pepper to the skillet. Stir to combine.
Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally to prevent noodles from sticking.
Return the cooked chicken to the skillet, stirring to combine with the noodles and sauce.
Cover and cook for an additional 5-7 minutes, or until the noodles are tender and the chicken is cooked through.
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and well incorporated.
Serve hot, garnished with additional parsley if desired.