1 pkg. wide egg noodles
2 cans packed chicken
2 cans cream of chicken soup
1/2 lb. Velveeta cheese
5 to 6 boiled eggs
1 stick butter
2 pkg. crackers (Townhouse or Ritz)

Cook noodles; spread over bottom of 9 x 13 baking dish. Drain water off chicken and spread over noodles. Add 2 tablespoons of water to chicken soup; spread over chicken. Slice Velveeta; place over soup. Slice boiled eggs; put over cheese. Melt butter. Crumble crackers. Mix butter and crackers together; spread over eggs. Put in oven at 350°F until cheese is bubbling or crackers are golden brown.