1 ts Onion; minced

1/4 c Celery; chopped

3 tb Butter

2 c Chicken; cooked, cubed

6 oz Noodles; UNCOOKED

1 cn Cream of chicken soup

2 1/4 c Chicken broth

1 ts Lemon juice

1/4 ts Lemon juice

1/4 ts Pepper

4 oz Mushrooms with juice

In a dutch oven saute the onion and celery in butter until tender. Add the chicken and top with the noodles. In a bowl combine the soup, broth, lemon juice, and pepper. Pour over the noodles, moistening all. Scatter the mushrooms on top. Cover and bring to a boil. Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally.