4 skinless and boneless chicken breast halves
1 1/2 c. broccoli flowerets
1 1/2 c. sliced mushrooms
1 can cream of broccoli soup
1 can cream of chicken soup
1/4 c. milk
2 tbsp. butter
carrots (if you wish)
1 lb. bag of noodles

In a skillet, 1 tablespoon hot butter, cook chicken for 10 minutes or until brown; remove. In an additional 1 tablespoon hot butter, cook broccoli and mushrooms until tender and liquid is evaporated. Stir often and add carrots, if desired. Add soups and milk, heat to boiling.

Return chicken to skillet. Cover and cook over low heat until chicken is no longer pink. Serve with noodles. Place noodles on serving plate and pour chicken mixture on top of noodles.