10 oz. pkg. egg noodles, cooked
3 tbsp. butter
1 c. diced celery
1/4 c. diced onion
1 can cream of chicken soup
3/4 c. milk
2 c. grated cheese
2 c. cooked carrots
1/4 c. sliced mushrooms
1 1/2 c. cooked chicken, cut in pieces
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. buttered bread crumbs

Melt butter. Add celery and onion and cook until tender. Add soup, milk and cheese. Stir until cheese is melted. Remove from heat. Combine with carrots, mushrooms, chicken and noodles. Season with salt and pepper. Put in 3 quart casserole. Top with bread crumbs. Bake at 350 degrees for 30 minutes. 6 servings.