1-First Step: Prepare the noodles. Boil 8 oz egg noodles in salted water until al dente, about 7 minutes. Drain and set aside. This keeps them firm, avoiding mushiness in the final easy chicken noodles dish. For gluten-free, use compatible pasta here.

2-Second Step: Saute the vegetables. In a large pot, melt 2 tbsp butter over medium heat. Add 2 cups diced carrots, 1 cup diced celery, and 1 diced onion. Cook for 5 minutes until softened. Stir often to build flavor base for this classic chicken and noodles from scratch. Add extra veggies like peas for diet-conscious tweaks.

3-Third Step: Build the broth base. Pour in 4 cups chicken broth, 2 cans cream of chicken soup, 1 tsp garlic powder, salt, and pepper. Bring to a simmer, stirring to blend. Let bubble 2-3 minutes. Vegan option: vegetable broth and plant-based soup keep it simple.

4-Fourth Step: Add the chicken. Stir in 3 cups cooked, shredded chicken. Simmer 10 minutes until sauce thickens slightly. Use rotisserie for speed or poach fresh breasts earlier. Low-calorie: opt for skinless chicken.

5-Fifth Step: Combine and finish. Fold in drained noodles and optional 1/2 cup milk. Heat through 2-3 minutes. Taste and adjust seasoning. Serve hot. Total time: 30 minutes.

6-Place 2 lbs chicken breasts, 4 cups broth, 2 cans soup, 1 chopped onion, 2 sliced carrots, 2 celery stalks, 1 tsp thyme, salt, and pepper in crockpot.

7-Cook low 6-7 hours.

8-Shred chicken, add 8 oz uncooked noodles, cook 30 minutes more.

9-Stir in 1/2 cup sour cream optional. Serves 8.