In a large pot or Dutch oven, pour in 32 oz of low-sodium chicken broth and warm it over medium-high heat. Stir occasionally to ensure even heating and bring the broth to a gentle simmer, which should take about 3–4 minutes.

Once the broth is simmering, whisk in 2 teaspoons of chicken bouillon and a generous sprinkle of freshly ground black pepper. Continue whisking until the bouillon is completely dissolved, which should take about 1–2 minutes.

Next, stir in a 10.5 oz can of condensed cream of chicken soup along with 4 tablespoons of unsalted butter. Use a whisk or a wooden spoon to blend these ingredients until the mixture is smooth and creamy.

Add 12 oz of wide egg noodles to the pot, pressing them down gently to submerge them in the creamy sauce. Stir them lightly to ensure they are evenly coated.

Bring the mixture to a rolling boil and cook the noodles uncovered while stirring occasionally for exactly 2 minutes.

Turn off the heat, cover the pot with a tight-fitting lid, and allow it to rest for 10 minutes without lifting the lid.

After the resting period, remove the lid and gently stir the noodles to coat them evenly in the sauce. Let the dish sit for an additional 2–3 minutes to thicken the sauce further. Garnish with fresh parsley and serve warm.