8 c. chicken broth
2 c. diced chicken
1 c. milk
3/4 c. thinly sliced carrots
1/3 c. chopped onion
1 can English peas
1 can sliced mushrooms
1 clove garlic, minced
salt and pepper to taste
1 pkg. Reames frozen egg noodles
1/2 c. milk
1/4 c. all-purpose flour
2 tbsp. butter

In a large kettle, combine chicken broth, chicken, 1 cup milk, carrots, onion, garlic, mushrooms, salt and pepper. Over medium heat, cook until vegetables are crisp-tender. Add peas last. Add noodles to chicken and vegetable mixture. Cook 30 minutes or until noodles are done.

In a small bowl, whisk flour and 1/2 cup milk. Stir into soup mixture and boil gently for 3 minutes. Stir in the butter.