1. Bring a large pot of salted water to a boil and cook egg noodles until just tender, then drain and reserve 1/2 cup of cooking water.

2. Heat olive oil in a skillet over medium heat, add bite-sized chicken pieces, season with salt and pepper, and cook until golden and cooked through, then remove from the pan.

3. Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.

4. Pour in chicken broth and milk, whisking constantly, and simmer until the mixture thickens slightly.

5. Stir in Greek yogurt and Parmesan cheese until smooth, avoiding boiling to maintain a creamy texture.

6. Return the chicken to the skillet and add the noodles, tossing to combine and adding reserved pasta water as needed to achieve a silky sauce.

7. Fold in spinach and cook until wilted, then garnish with chopped parsley and serve immediately.