1 pkg. wide egg noodles
1 can cream of chicken soup
1 can chicken broth
2 chicken breasts, skinned, deboned
1/2 c. milk
1 bunch green onions, chopped
Salt and pepper

Boil chicken, drain and tear into small pieces; cook egg noodles and drain. Mix cream of chicken, chicken broth and milk; pour over noodles and add chicken. Bring to a boil; then add chopped onions and simmer for about 15 minutes. Salt and pepper to taste.