In medium saucepan, combine 2 cups chicken broth and 4 cups water, bring to a boil.

In a separate pan, over medium heat, melt butter and cook until brown in color. Add 10 oz cream of chicken soup and stir well. Add chicken base, stir until dissolved.

Add mixture to broth and water. Stir until combined.

Add 12 oz noodles, gently stir and bring to a boil again. Cover saucepan with lid and turn heat off. Let noodles set. Do not remove lid for at least 20-30 minutes.