3 lb. stewing chicken
8 or 10 oz. pkg. noodles
1 c. celery
3 eggs
2 c. milk
1/2 lb. Velveeta cheese

Stew chicken. Let stand in broth until cool. Remove skin and bones and cut in pieces. Bring 3 cups of broth to boil. Add noodles. Do not over cook. Beat 3 eggs and add 2 cups milk. Mix into noodles and broth. Add cut up chicken. Cube 1/2 pound Velveeta cheese. Mix and taste for seasoning. Put in large baking dish. Top with buttered bread crumbs and bake at 350 degrees until bubbly.