In a large pot or Dutch oven, pour in 32 oz of low-sodium chicken broth over medium-high heat. Allow it to heat until it starts to steam, which typically takes about 3-4 minutes.

Once the broth is steaming, whisk in 2 teaspoons of chicken bouillon along with fresh ground black pepper to taste. Continue whisking for another minute until the bouillon fully dissolves.

Next, stir in a 10.5 oz can of condensed cream of chicken soup and 4 tablespoons of unsalted butter into the broth mixture. Mix until the butter melts and the sauce becomes velvety and smooth.

Gently pour in the 12 oz of wide egg noodles, pressing them down into the sauce to ensure they are fully submerged. Stir briefly to help distribute the noodles evenly.

Increase the heat to bring the mixture to a rolling boil, stirring occasionally. Allow the noodles to cook uncovered for 2 minutes.

After boiling, turn off the heat and cover the pot tightly with a lid. Let it sit undisturbed for 10 minutes.

Once the resting time is complete, remove the lid and gently stir the noodles to combine them with the sauce again. Allow the dish to sit for an additional 2-3 minutes before serving.