3 lb. chicken
8 oz. flat egg noodles
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup

Boil chicken in enough water to have enough broth to cook noodles in. Take off bone. Cook noodles in broth. Save 1 1/2 cup broth to mix with other ingredients. Mix chicken, noodles, soups, using broth to mix until soupy like. Pour into Pyrex dish, ungreased. Crumble bread crumbs on top. Do not stir. Drizzle melted butter over top. Bake at 350 degrees 30 to 40 minutes.