1 (8 oz.) pkg. wide egg noodles
1/2 c. celery, chopped
1/2 c. bell pepper, chopped
1 c. onion, chopped
1/4 c. mayonnaise
1/2 tsp. salt
2/3 c. milk
2 c. shredded Cheddar cheese
3 c. cooked chicken
black pepper to taste
1 c. buttered bread crumbs
3/4 c. chicken broth

Prepare egg noodles according to package directions. I cook mine in the chicken broth. In a large skillet, cook celery, bell pepper and onion in butter until tender, but not brown. Stir in soup, milk, cheese, salt and pepper and 3/4 cup chicken broth. Stir until cheese melts. Add noodles and chicken. Pour into a greased 3-quart casserole dish. Top with buttered bread crumbs.

Bake at 350°F for 30 to 40 minutes.