Place your chicken in a large pot and fill with water until chicken is covered. I use an 8 quart pot.

Add bouillon cubes, garlic salt (add more or less to taste) and parsley. I use parsley flakes. I've never measured it out but I sprinkle enough to make a thin layer on the top of the water and then give it a stir.

Boil chicken and spices for 2 hours, until chicken is thoroughly cooked.

Once chicken is done, turn the heat off, remove the entire chicken and place it in a large bowl in the fridge to cool for at least 30 minutes.

While chicken is cooling, skim through your broth to make sure it is clean. I also add 2 or 3 more cups of water and simmer on low so it keeps the flavor.

When your chicken is cool, pull all of the meat off (it will be falling off of the bone) and place it in the pot with the broth.

Bring to a boil, add your noddles slowly and cook until noodles are tender.