Add the chicken broth and bouillon cube to a large pot or deep skillet with a lid. Heat over medium-high heat until the broth comes to a rolling boil.

Stir in the egg noodles and allow the liquid to return to a boil, stirring occasionally so the noodles don’t stick.

Add the cream of chicken soup and stir until fully combined. Let the mixture boil for about 2 minutes so the sauce thickens slightly.

Remove the pot from the heat and add the butter. Cover with a lid and let it sit for a few minutes, until the butter is completely melted.

Stir well to coat the noodles in the creamy sauce. Garnish with parsley if desired, then serve warm. Enjoy!