In a large pot or Dutch oven, pour in the 32 ounces of low-sodium chicken broth and place it over medium-high heat. Bring the broth to a gentle simmer, allowing the warm steam to fill the kitchen with savory aromas.

Once the broth is bubbling, add 2 teaspoons of chicken bouillon and a generous sprinkle of freshly ground black pepper. Whisk the mixture until the bouillon granules dissolve completely.

Stir in the 10.5 ounces of condensed cream of chicken soup along with 4 tablespoons of unsalted butter into the pot. Keep stirring until the mixture is smooth and fully combined.

Carefully add the 12 ounces of wide egg noodles into the pot, pressing them down to immerse as much of the noodles in the sauce as possible.

Turn up the heat and bring the pot to a vigorous boil, leaving it uncovered for exactly 2 minutes. Stir the noodles occasionally to prevent sticking.

After boiling, turn off the heat and cover the pot tightly. Allow it to rest for 10 minutes undisturbed.

Remove the lid and gently stir the noodles, allowing them to sit for another 2-3 minutes for the sauce to thicken a bit more. Garnish with fresh parsley if desired.