1 bag egg noodles
4 boneless skinless chicken breasts
1 family size cream of chicken soup
1 small can cream of broccoli soup (if desired)
1 clove fresh garlic, minced (if desired)
bread crumbs (if desired)

Cook chicken in covered skillet with water until chicken is done. Drain. Cut chicken into bite-sized pieces.

Cook egg noodles until almost done. Drain and rinse. In casserole dish, layer noodles, chicken pieces, soups and sparing amount of garlic; continue layering until ingredients all used. On top sprinkle with Italian or herb bread crumbs.

Bake at 350 until browned on top and baked thoroughly approximately 20 to 30 minutes. Serve with corn bread.