01 -
In a large pot, warm chicken broth and bouillon together over medium-high heat until boiling.
02 -
Drop the egg noodles in once the broth is bubbling. Stir a bit to avoid sticking, then let it come back to a boil.
03 -
Pour in the cream of chicken soup. Stir until blended, let it reach a light boil, and cook for 2 minutes.
04 -
Take the pot off the heat, stir in the butter, and cover the pot so it fully melts. Stir again before serving and sprinkle optional parsley for flair.