2 large chicken breasts, cooked and cubed
1 (12 oz.) pkg. Dutch egg noodles
1 (15 oz.) can chicken broth
1 (15 oz.) can diced carrots, drained
1 (23 oz.) can cream of chicken soup (family size)
1 cup milk
salt and pepper, to taste

Cook the noodles in the chicken broth and just barely enough water to cover them (you may need to add more water as the noodles absorb the water).

When the noodles are almost done add cubed chicken, carrots and soup. Heat till everything is hot over medium-low heat. Add milk, salt and pepper, stir and serve.

I sometimes add frozen peas or mixed vegetables. If adding frozen vegetables do so when the noodles are about half way done.

Enjoy!

Submitted by: Mark Willobee