Cook the noodles according to package directions, drain and set aside.
Dice chicken into 1 to 1 1/2 inch pieces.
Over medium heat, in a large, deep skillet or Dutch oven, saute the chicken in butter or oil for about 5 minutes.
Turn heat to medium-low and scrape the pan (this is your base for your sauce).
Now, add about 2 cups of the chicken broth, the cream of chicken soup, gravy packets, and seasonings. Stir and cook until bubbly. Add more broth if desired.
Turn to low, cover, and continue to cook for 7-10 minutes.
Add the drained noodles. Stir well and add more broth as needed.
Remove from heat. Cover and allow to set about 20 minutes before serving.