In stock pot, on medium high heat, saute the chicken until nicely browned. Add the butter, carrots, celery and onions. Continue to saute until vegetables are transparent. Add water and bring to a boil. Reduce heat and simmer covered about 30 minutes. With a hand strainer, remove chicken and bones and set aside to cool. Add noodles and bring to a boil. While noodles are cooking, Remove skin and bones from chicken and discard. Chop the chicken coarsely and return it to the soup pot. Add pepper to taste. Taste the soup and add bouillon one cube at a time or base one tsp. at a time until desired flavor is attained. When noodles are tender, serve and enjoy