Creamy Chicken Noodle Soup...

5 cups chicken broth
2 handfuls of shredded carrots
3 stalks of celery finely chopped
1/2 onion chopped (optional)
2 cans cream of chicken soup
1 can evaporated milk
12 oz. bag Reames homemade egg noodles (freezer section)
1 Rotisserie Chicken or 3-4 boneless, skinless chicken breast cooked and shredded

Pick all of the chicken off of the Rotisserie Chicken and shred. Bring 5 cups chicken broth to a boil. Put carrots, celery, and noodles in chicken broth and boil for 20 minutes. Then add chicken, cream of chicken soup, and evaporated milk to pan. Stir well until soup is creamy and smooth.  If soup is to thick, add chicken broth or milk to thin out.  If the soup is not thick enough for your liking, mix cornstarch and a little water into a paste and add to soup pot. Let thicken and serve with a yummy piece of bread or roll and salad.