Back-Uh-The-Can Skillet Chicken and Noodles

• 2 tablespoons margarine
• 12 cup onion, diced
• 12 cup celery, diced
• 24 ounces chicken broth (about 3 cups)
• 12 teaspoon salt
• 18 teaspoon pepper
• 14 cup flour
• 1 cup milk
• 1 egg
• 2 cups cooked chicken
• 2 cups cooked wide egg noodles
• 1 cup frozen peas and carrot, partially thawed

1. In a large skillet over medium high heat, melt margarine and cook onion and celery 3 minutes until onion is transparent.
2. Add broth, salt and pepper, and bring to a boil.
3. Meanwhile, place flour in a small bowl and gradually stir in milk, mixing thoroughly, then stir in egg, mix well, set aside.
4. When broth boils, add in cooked chicken and noodles, return to a boil.
5. Gradually stir in flour mixture to thicken and bring to a boil.
6. Add partially thawed peas and carrots and stir gently heating thoroughly.
7. Serve hot.

margarine, onion, celery, chicken broth, salt, pepper, flour, milk, egg, chicken, egg noodles, carrot

Taken from www.food.com/recipe/back-uh-the-can-skillet-chicken-and-noodles-299271 (may not work)