Chicken and Egg Noodle Soup

In a large heavy pot, heat the butter over medium heat until hot, stir the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the potato, chicken, and stock bring to a gentle boil. Cook the soup, stirring occasionally, until the chicken is cooked through, about 20 minutes. Stir in the pasta and cook until al dente. Season the soup with salt and pepper and serve sprinkled with the parsley.