1 chicken breast, cut into small pieces (opt.)

1/3 cup chopped onion

2 stalks chopped celery

3 T. butter

5 cups water

5 tsp. chicken bouillon

1 pkg. (4 to 6 oz.) egg noodles

1 pkg. (10 oz.) frozen chopped broccoli

1 clove garlic, minced

1 can evaporated milk

1/2 pound cubed Valveeta cheese

1 small can mushrooms

In a large pan, saute onions, chicken, celery,
and garlic in butter until chicken is opaque
and veggies are tender. Add water and bouillon,
and bring to a boil. Add noodles.
Reduce heat, and cook 5 to 6 minutes.
Stir in broccoli, and cook until noodles
and broccoli are done.
Add evaporated milk and cheese.
Cook over low heat untill cheese is melted
and soup is hot all through.
Thicken with cornstarch and cold water mixture,
if desired. Stirring constantly until desired
thickness is reached.