In a large pot or Dutch oven, heat 4 cups of low-sodium chicken broth over medium-high heat until it begins to shimmer. This should take about 3-4 minutes.

Whisk in 1 tablespoon of chicken bouillon granules and ½ teaspoon of freshly ground black pepper, stirring until fully dissolved. Simmer for another minute.

Stir in a 10.5-ounce can of condensed cream of chicken soup along with 2 tablespoons of unsalted butter. Mix for about 2-3 minutes until smooth.

Pour in 12 ounces of wide egg noodles, ensuring they are mostly submerged in the broth. Stir gently.

Bring the pot to a rolling boil, uncovered, while stirring occasionally, which should take about 2 minutes.

Once boiling, turn off the heat and cover the pot tightly with a lid. Let the noodles rest for 10 minutes.

After the resting period, gently stir the noodles, allowing the sauce to thicken slightly. Garnish with fresh parsley before serving.