1 medium pkg. boneless skinless chicken tenders
1 can cream of chicken
1 can chicken broth
1 pkg. wide egg noodles
1 1/2 c. milk
1 tbsp. season salt

Boil chicken until tender. Pull apart tenders into bite size pieces. Put chicken back into pan and bring to a boil, adding cream of chicken and chicken broth. Cook about 10 minutes, then add noodles and milk. Simmer for about 10 minutes. Add salt and pepper to taste.