In a medium saucepan, combine 2 Cups of Chicken Broth and 4 Cups of Water. Bring to a boil.
In a separate, small pot over medium heat melt 5 tablespoons of butter and cook until brown in color.
Add 10 oz. cream of chicken to the butter and stir well. Add the chicken base and stir until dissolved.
Add this mixture to boiling water and broth. Stir until combined.
Add 12 oz. of Noodles and gently stir.
Drain the can of chicken and add to the noodle mixture breaking the chicken up as you stir. Bring the mixture to a boil again, cover the saucepan with a lid and turn the heat off. Do not remove the lid for 30 minutes.