1 bag wide egg noodles, cooked to pkg. directions
2 boneless chicken breasts, cut in strips
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 c. mayonnaise
1 tbsp. Worcestershire sauce
Salt and pepper
Parsley flakes

Place chicken strips in boiling, salted water to cover. Lower heat and simmer 20 minutes; drain. In a large bowl combine the 2 cans of soup, mayonnaise, Worcestershire, salt and pepper; mix well. Add the cooked noodles and mix well. In a 9 x 13 inch baking dish, place half of noodle mixture. Cover with chicken strips and top with remaining noodles. Dot with butter and sprinkle with parsley flakes. Cover with foil and bake at 350 degrees for 1 hour.