4 cooked chicken breasts, chopped
1 - 26 oz. cream of mushroom soup
1 clove garlic or more
3 tbsp. or more fresh parsley
2 tbsp. worcestershire sauce
chicken stock with fat skimmed off
4 to 5 celery stalks
1 onion
10 to 12 oz. medium egg noodles

Chop celery, onion, garlic, & parsley; add to chicken stock. Cook until the vegetables are tender. Add noodles and allow them to cook. Salt and pepper to taste. Add cream of mushroom soup and chicken. Simmer. (You can sauté onions, celery, and garlic in butter if you can't let the soup cook long.)