Season the chicken breasts generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes per side, or until the outside is golden brown and the center is fully cooked. Transfer the chicken to a plate and tent loosely with foil to keep warm.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced mushrooms and sauté for about 5 minutes, or until they begin to soften and release their moisture.

Add the minced garlic, dried thyme, and oregano to the mushrooms. Stir well and cook for another 1 to 2 minutes until the garlic becomes fragrant and the herbs are evenly distributed.

Deglaze the pan by pouring in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a simmer and allow it to reduce by half, about 5 minutes.

Stir in the heavy cream and return to a gentle simmer. Let the sauce cook for an additional 3 to 4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.

To serve, place a bed of buttered noodles on each plate, top with a chicken breast, and spoon the creamy mushroom sauce generously over the top. Garnish with chopped parsley and a sprinkle of grated Parmesan cheese for a delicious finishing touch.