4 eggs
2 cans mushroom soup
1 tbsp. grated onion
1 tbsp. Worcestershire sauce
2 tbsp. fine cut celery
1/4 c. melted butter
1 3/4 c. chicken broth (or 1 bouillon, dissolved in 1 3/4 c. water)
2 or 3 c. cubed chicken or leftover scraps
3 c. uncooked PA Dutch medium noodles

Add and mix first 5 ingredients. Add broth. Add chicken. Last add, uncooked noodles. Pour into 9 x 13 inch greased pan. Let stand in refrigerator overnight. Before baking, sprinkle with buttered bread crumbs. Bake 1 hour at 350 degrees. Let stand at least 10 minutes before cutting. Serves 12 to 15.