12 oz. boneless chicken breasts, cubed
4 c. water
2 large onions, chopped
2 tbsp. parsley flakes
2 tbsp. chicken bouillon
1 tsp. dried thyme
1/2 tsp. pepper
1 bay leaf
1 (12 oz.) pkg. egg noodles
2 c. sliced carrots
2 c. sliced celery
2 c. milk
1 c. frozen peas
2 tbsp. flour

Place chicken, water, onion, parsley, bouillon, thyme, pepper and bay leaf in large Dutch oven. Bring to a boil; add noodles, carrots and celery and return to boiling. Simmer covered 20 to 25 minutes or until noodles are done. Stir in 1 1/2 cups milk and peas. Combine 1/2 cup milk and flour until smooth. Stir into noodle mixture.