2 boneless skinless chicken breasts, boiled and cubed
1/2 bag wide egg noodles
1 celery stalk, sliced
2 carrots, sliced
10 fresh mushrooms, sliced and sautéed in butter
1 chicken bouillon cube
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt or 1 tablespoon minced garlic
1-1/2 tablespoons chopped fresh parsley
7 teaspoons real butter

Boil chicken, set aside to cool and save broth. Add more water, enough to cover egg noodles, and bouillon cube. Bring to a boil. Add egg noodles. Cook until tender. Meanwhile sauté mushrooms, celery, & carrots in butter. When noodles are tender add mushrooms, celery, carrots and butter that you sautéed them in, add chicken, salt & pepper, and garlic. Bring to a rolling boil. Add fresh parsley. Serve hot.