DIRECTIONS
Melt 2 tbsps of butter in a large stock pot and cook the onions, celery and carrots for 6 to 7 minutes stirring occasionally.
Pour in the chicken stock, diced potatoes and cubed chicken and bring to a boil.
Lower the heat and simmer for 10 minutes.
Melt 1 cup of butter in a second saucepan whisk in the flour and cook for 1 minute.
Transfer the butter/flour mixture to the large stock pot while stirring to combine.
Now, fold in the cheese whiz, chicken bouillon and onion salt and bring to a boil then add the noodles.
Simmer for 15 minutes on low heat stirring occasionally.
Season with salt and pepper and let set before serving.
Easy, peasy and delicious ! You won’t believe how good these egg noodles taste with chicken and seasonings. Just give it a try, you will adore it.