4 boneless chicken breasts
1 (23 oz.) can cream of chicken soup ("Family Size")
1 (12 oz.) bag wide egg noodles ("Dutch")
1 cup milk
1/2 cup (1 stick) butter
1/2 cup diced celery
1/2 onion
1 large diced carrot
salt and pepper, to taste

Place chicken in about 6 cups of water. Add salt and pepper. Boil until chicken can be pulled apart with fork.

Add the rest of ingredients ** except the noodles** to pot. Simmer for about 10 minutes. Add noodles and cook on medium heat until tender.

Top each serving with crushed pepper flakes, if desired.

Submitted by: Cheryl Massey