1 (3 or 4 lb.) fryer
1 clove garlic
1/2 c. chopped onions
1 tsp. salt or to taste
1/4 tsp. black pepper
1 pkg. or more egg noodles
Canned soup (1 or 2 cans mushroom or cream of chicken)
Milk to thin as needed

Boil whole fryer in water until tender, about 1 hour. While boiling, add garlic, onion, salt and pepper. When chicken is tender, remove from broth. Cool and debone. Save broth.

To boiling broth, add egg noodles; boil until tender, about 10 minutes. Add chicken pieces, canned soup and milk as needed for creamed texture.