Build the cooking liquid

• Pour the chicken broth into a large pot.
• Stir in the chicken bouillon and black pepper.
• Add the cream of chicken soup and the butter.

Melt the butter

• Stir everything together over the heat until the butter is fully melted.

Add the noodles

• Add the whole bag of egg noodles.
• Gently push them around until all the noodles are submerged in the liquid.

Boil briefly

• Let the noodles boil gently for a few minutes.

Cover and let cook off the heat

• Turn the heat off and put the lid on the pot.
• Leave the pot on the stove and let the noodles finish cooking.

Stir and thicken

• Give the noodles one final big stir.
• Let them sit so the sauce thickens slightly.

Serve

• Serve as a side dish, or add protein and vegetables to make it a full meal.