1 stick of celery
1 med. onion
1 stick of butter
2 cans cream soup (celery, chicken, mushroom)
1 lg. pkg. of egg noodles
1/2 c. milk (or 1 c. if you don't use wine)
1/2 c. white wine (optional)
2 chicken bouillon cubes
2 cans mushroom slices or pieces, drained
1 whole chicken, boiled, deboned & cut up
Colby cheese

Saute onion and celery, both chopped in butter for about 10 minutes. Add soups, milk, bouillon and mushrooms and chicken. Season to taste with salt, celery salt, paprika. Cook large package of noodles in broth from chicken. Put them in bottom of 1 large casserole or 3 smaller (1 1/2 quart) dishes. Pour chicken mixture over noodles. Cover generously with grated Colby cheese. Bake at 350 degrees for 40 to 45 minutes. Freezes well.