In a large 5-6 quart skillet or stock pot, heat 2 Tablespoons butter over medium heat. Add garlic and cook for about 1 minute. Add chicken broth, milk, remaining 2 Tablespoons butter, noodles, salt, pepper, and basil. Bring to a boil, stirring occasionally. Once boiling, reduce heat to a simmer; cook, stirring occasionally, for 16-20 minutes, or until noodles have cooked through.