You'll need a large Dutch oven or soup pot for this recipe.
If you're using raw chicken, season the chicken with salt and pepper. (Skip to the next step if your chicken is cooked.) With the stove on medium, add vegetable oil to your pan and saute' chicken in oil on both sides for 8 to 10 minutes, depending on how thick, until cooked through. Remove the cooked chicken from your pan and set it aside to cool. Leave the drippings in the pan. (You can add more or less chicken depending on what you like. Two large chicken breasts equal about 3 cups chopped cooked chicken.) Once cool enough to work with shred or chop the chicken.
Meanwhile, turn the stove to medium-high and add the chicken broth and water to your pan. Deglaze the pan and scrape the browned bits off the bottom. Bring the broth and water to a low boil and add your noodles. Add salt, pepper, and red pepper, replace the lid and boil 12 to 15 minutes or according to package directions until your preferred doneness. (You can add more chicken broth or water if needed. The noodles need plenty of liquid to cook.)
Once the noodles are cooked add the cream of chicken and Better than Boullion stir to combine.
Add the chicken and butter. Stir. Replace the lid and simmer for 10 to 15 minutes.
Garnish with parsley, if desired. Serve hot. Store leftovers in an airtight container in the refrigerator for 3 days.