1 (12 oz.) bag Dutch egg noodles
2 lb. boneless chicken, diced (I use breasts)
4 tbsp. (1/2 stick) butter
2 (10 oz. ea.) cans cream chicken soup
1 (10 oz.) can cream celery soup
3 cups heavy cream
1 cup water
1 tsp. garlic salt and pepper
1 tsp. onion powder

Brown diced chicken in medium skillet. As chicken in browning, prepare noodles according to package directions.

Meanwhile, combine all remaining ingredients in large pot, mix well, and bring to a low simmer. Add cooked chicken and drained noodles to the sauce and continue to simmer for an additional 20 minutes.

Submitted by: PG