2 boneless, skinless chicken breasts
1 pkg. wide egg noodle
2 tbsp. butter
1/4 c. white onion, diced
1 large (family size) can cream of chicken soup
milk equal to can size
1 pkg. frozen vegetables (dinner mix, California blend, or Mediterranean mix work well)
Salt and Pepper to taste

Cut cooked chicken into chunks.

Cook egg noodles according to directions on package; drain

Sauté onion in butter, add soup and milk. Stir until blended. Salt and pepper to taste. Stir together noodles, soup mixture, chicken chucks, and veggies in casserole dish.

Bake at 350°F for 30 minutes.