Heat a large Dutch oven or stock pot over medium heat. Melt the butter, then add the onion, celery, carrots, and garlic. Sauté for 5-7 minutes, or until the onions are translucent.
Add the shredded chicken, water, Knorr Professional Ultimate Chicken Base, and salt. Bring the mixture to a boil, then lower the heat and simmer for 15-20 minutes.
In a separate pot, bring salted water to a boil and cook the egg noodles according to the package directions. Drain the noodles.
Add the cooked egg noodles to the soup and heat through for an additional 1-2 minutes.
