1 pkg Wide Egg noodles (dumplings)

1 can of cream of chicken soup (Healthy choice)

2 tbsp butter

3 chicken breast

2 cups water

Salt & Pepper

1/2 c Milk

1 box of chicken broth

Boil your noodles in the chicken broth until they swell and soften. (adding pepper as you go). Add the 2 cups of water to the Chicken broth or it will not last to cook your noodles.

Boil chicken and then shred in a skillet. After noodles are cooked add chicken to the pot with noodles.

Add butter and milk then close the lid and let excess water simmer down some for about 5 minutes.

Add cream of chicken soup last then cover pot for another 10-15 minutes.

Let the noodles stand to thicken up.