1 (5-6 lb.) chicken
1 stick butter
1 c. chopped onion
1 c. chopped celery
1 (8 oz.) Velveeta cheese
1 can mushroom soup, undiluted
1 med. can mushrooms, drained
10 oz. wide egg noodles

Cook chicken, save broth. When cool remove chicken from bones.

In large pan melt butter; add onions and celery, saute until tender. Add cheese, soup and mushrooms and mix well.

Cook noodles in broth until barely done, remove from heat and let stand in broth for 15 minutes. Drain noodles for 15 minutes saving broth.

Pour noodles and chicken into above mixture and pour into large casserole. Cover lightly and cool to room temperature. Allow to reach room temperature before placing in oven. Pour remaining broth on top before baking. Place on cookie sheet in 350 degree oven for 30 minutes. Remove cover and bake 15 minutes more.