1 med. onion, chopped
1/4 c. celery, chopped
3 tbsp. butter
1 can cream of mushroom soup, undiluted
2 1/4 c. chicken broth
1 tsp. lemon juice
1/4 tsp. pepper
Dash of nutmeg
8 oz. wide noodles
2 c. cooked chicken, cubed

In skillet, saute onion and celery in butter until soft. Add chicken and noodles. Combine soup, broth, lemon juice, pepper and nutmeg. Pour over noodles in skillet. Bring to a boil, stirring constantly, reduce heat and simmer, uncovered, for 15 to 20 minutes.