Creamy Chicken and Noodles by Anne-Marie Pitcock

Boil 2-3 chicken breasts until fully cooked(I add onion and celery salt to water). Remove Chicken and shred into pieces. Bring broth from chicken to boil; add 2 boullion cubes if necessary for more taste. Add wide egg noodles-- boil for 1/2 of the time on the package directions. Add enough milk to make broth look milky (more milky than watery) Add thickener (I start with 1c water whisked with 1/2 c Flour) Add chicken back into pot. Simmer-- will thicken as it simmers- be sure to stir frequently to prevent sticking. Add salt and pepper to taste. Serve over mashed potatoes or eat as is.