Dice onion and garlic and put into medium size mixing bowl. Then add oil, rosemary, thyme, sage, salt and pepper and stir gently. Put chicken breasts in marinate and cover tightly with foil or plastic wrap. Refrigerate for about an hour occasionally turning chicken and spooning marinate over it.
Get out a large skillet and pan (for noodles). Take chicken and marinate and put in skillet and cover. Cook on medium-low heat occasionally flipping until the chicken is no longer pink. Half way through cooking chicken cook noodles as is directed on the package. Set noodles aside when done.
When the chicken is done put on serving palter. Take the leftover cooked marinate in the pan and pour over noodles. Add a dash of salt and serve.