Add butter, rosemary, thyme, crushed red pepper, ginger mustard, diced celery, carrots, and onion to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
Add chicken broth and season with salt (taste the broth before adding more salt), and pepper. Add the chicken bouillon cube.
Add chicken meat. Taste the broth again and add more seasonings, if needed.
Bring broth to a boil. Add noodles and cook just until noodles are al dente OR cook noodles separate if not serving right away (so they don't absorb all the broth)
