1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente—usually about 7-8 minutes. Drain and set aside, reserving a small cup of pasta water.
2. While the noodles are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.
3. Add the minced garlic to the skillet and cook for another 30 seconds, just until it becomes aromatic. Be careful not to burn it!
4. Add the chicken pieces to the skillet. Season with salt and pepper. Cook for about 6-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on the edges.
5. Pour in the chicken broth and bring the mixture to a gentle simmer. Let it reduce slightly for about 3 minutes, stirring occasionally.
6. Stir in the cooked noodles and toss everything together. If the mixture feels dry, add a splash of the reserved pasta water to loosen it up. For creamier noodles, stir in the milk or cream at this stage.
7. Turn off the heat and add a final tablespoon of butter, tossing the noodles until the butter melts and coats everything in that signature sheen.
8. Adjust seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese, if using.

I remember one afternoon when Ouma and I tried this recipe together for the first time. We were both tentative about using so much butter, but as we stirred in that last pat, the noodles glistened so beautifully, it felt like magic. That moment sealed it for me—sometimes, tradition and a bit of indulgence are exactly what the soul needs.