Start by bringing a pot of salted water to a rolling boil over high heat. Add the egg noodles and cook according to package instructions, usually about 5-7 minutes, until al dente. Drain the noodles, reserving about a cup of the pasta water.

While the water is boiling, season the chicken breasts with salt and pepper. Heat sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Let the chicken rest before slicing.

In the same skillet, lower the heat, add minced garlic and sauté for about 30 seconds until fragrant. Whisk together soy sauce, honey, rice vinegar, and cornstarch in a separate bowl. Pour the mixture into the skillet, stirring continuously for 2-3 minutes until thickened.

Add the sliced chicken back into the skillet, then gently toss in the drained noodles until well coated. If thick, add reserved pasta water gradually to achieve desired consistency.

Divide the noodles among serving plates, garnish with sliced green onions, and serve immediately.