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Thaw noodles according to package directions.
Meanwhile, melt butter in a large sauce pan over
medium-high heat. Add the chopped onion, celery
and carrots and saute until the vegetables are
just tender, about 5 minutes. Add chicken broth
to vegetables in pot and bring to a simmer. Add
chicken breasts and boil until chicken is cooked
through, 8-10 minutes. Remove chicken from pot
and shred with two forks; set aside. Add the milk
to the pot and return to a boil. Gently stir the
thawed noodles into the broth, along with the
shredded chicken. Cook for about 15 minutes, or
until noodles are tender. Stir in cream of
chicken soup and simmer a few minutes more.
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