In large stock pot, over low heat place rinsed chicken (make sure to remove the neck and gizzards), pepper and garlic into the pot. Add 2 whole carrot's, all celery and onion cut in half. Cover with water make sure to "just" cover the meat.
Cover and let simmer for 1 hour.
Remove from heat. DO NOT POUR OFF LIQUID
Remove all veggies and all of the chicken. You might want to use a strainer to make sure you get all of the small chicken parts and bones as they will be falling apart. IF you use a strainer DO NOT DISCARD THE LIQUID STOCK.
Let chicken cool. While waiting take remaining carrot and dice into very small pieces. Place the carrots into the Stock Liquid and return to low heat.
Add the Better Than Bullion, stir well to dissolve. Your should have at least 3-4 quarts of liquid, if not add water to make up the difference.
Once chicken is cool enough to work with, then pull apart into larger bite size pieces, cut as needed. Place the bite size chicken back into the Stock. Use all of the meat!
Return to a simmer and let cook an additional 30 minutes.
Add Egg Noodles and let cook until noodles are cooked and soft. Do Not increase the temp, keep it low, as this will help enhance the flavor of the noodles as well.