Cook egg noodles according to package directions until just done, careful not to overcook (I like to undercook them by a minute or two). Drain.
1 package egg noodles
In a large bowl place the hot egg noodles, cream soup, milk, and chicken. Stir until combined. Pour into a greased 9x13 casserole dish.
1 package egg noodles, 2 cans cream of chicken soup, 1/2 cup milk, 2 cups cooked chicken (or a large can of chicken)
Optional topping: crush 1/2 sleeve of Ritz crackers and stir these crumbs together with 1/4 cup of melted butter. Sprinkle over the top of the casserole in the baking dish.
1/4 cup melted butter, 1/2 sleeve Ritz crackers, crushed
Bake, uncovered, for 20 minutes at 350. Serve hot.
To make this a shelf stable meal: Place 2 cans of cream of chicken soup, a 12.5 ounce can of chicken, a 4 ounce can of evaporated milk, and a package of egg noodles into a large zipper seal bag along with a printed copy of this recipe. Click here to read about my Bags To Dishes meals.