Chicken Noodle Soup

The combination of flavors in this soup takes me back to what my mother used to make.  It is thickened with evaporated milk and flour--you stir in the  thickening then take it off the heat to finish; no chance of scorching.  Note: this makes a large batch!

CHICKEN NOODLE SOUP

3-4 chicken breasts, cooked and diced (save broth)
In large pot bring to boil:
4 quarts water (including reserved broth) **
2-3 T chicken bouillon (1 t per cup water)
2 t salt-(if needed later)
3 large carrots, sliced thin
3 stalks celery, sliced thin
1 onion, chopped
1/4-1/2 t pepper                                 
 2 t celery salt
1/2-3/4 t poultry seasoning                    
 1/2 t dried sage
2 T dried parsley

Cook until vegetables are tender. Add in chicken then add:
1/4 c butter
 About 3 cups dry noodles--your choice of egg noodles, shells...
Bring back to boil and cook for about 5 minutes.
Mix well together: 
1 can evaporated milk  
3/4 c flour
Stir in and remove from heat. Let sit for 20-30 min to thicken with lid on.

**I used canned chicken broth and chicken stock for part of the liquid