1. Sauté the Vegetables:
In a large soup pot, heat the olive oil and butter over medium-high heat. Once the butter has melted and is slightly bubbly, add the chopped onion, sliced carrots, and celery. Sauté the vegetables for about 5-7 minutes until they are softened and the onions become translucent.

2. Add the Garlic:
Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant. Be careful not to burn the garlic, as this can cause a bitter taste.

3. Incorporate the Broth and Chicken:
Pour in the chicken broth and water, and then add the chicken breasts to the pot. Sprinkle in the Italian seasoning. Turn the heat to high and bring the soup to a boil.

4. Simmer the Soup:
Once boiling, reduce the heat to low, cover the pot with the lid slightly ajar, and let the soup simmer for about 15 minutes. This allows the chicken to cook through while the flavors meld together.

5. Cook the Noodles:
Stir in the egg noodles and cook with the lid off for an additional 8 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. If necessary, adjust the heat to ensure the soup is boiling gently.

6. Shred the Chicken:
Remove the chicken breasts from the pot and shred or cut them into bite-sized pieces. Return the chicken to the pot. Ensure the chicken is fully cooked (an internal temperature of 165°F is safe).

7. Season and Garnish:
Taste the soup and season with salt and pepper as needed. Finish by stirring in the freshly chopped parsley for a burst of color and flavor.