3 lg. chicken breasts
5 oz. egg noodles
1 can Rotel tomatoes, diced with green chilies
6 tbsp. butter
1 tbsp. Worcestershire sauce
1 onion, chopped
1 lb. Velveeta cheese
1 bell pepper, chopped (optional)
1 can mushrooms, sliced (optional)

Boil chicken and set aside to cool. Cook noodles in chicken broth until tender. Drain noodles and set aside. Heat remaining ingredients in microwave until all is melted. Layer noodles in 9 x 13 inch pan. Layer chicken on top of noodles. Pour cheese sauce on top of this. Bake in 325 degree oven for 25 to 30 minutes.