In a large pot, bring the broth up to a boil.
Add the chicken base and stir to incorporate. Bring back to a boil.
Stir in the egg noodles, stirring a few times so they don’t stick.
Bring to a boil again and add the cream of chicken soup.
Bring to a boil for one last time and boil for 3 minutes.
Remove from the heat, add the butter. Stir to mix.
Cover the pot and let sit for 15-20 minutes or until most of the liquid has been absorbed. Stir occasionally but be sure to return the lid quickly each time.
Stir in the parmesan cheese.
Garnish with fresh parsley and enjoy!