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Step 1: In a large pot, bring water to a boil. Add wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
Step 2: In the same pot, melt 3 tablespoons of butter over medium heat. Once melted, stir in 1 can of cream of chicken soup and 1 cup of chicken stock until combined.
Step 3: Lower the heat and add 1 cup of softened cream cheese, whisking until smooth and creamy.
Step 4: Stir in the shredded chicken and cooked noodles, mixing well to coat everything in that delightful sauce.
Step 5: Cook for an additional 2-3 minutes, just until everything is heated through.
Step 6: Once heated, serve immediately to enjoy this creamy goodness!