Categories: Chicken, Pasta 
      Yield: 6 servings 
  
      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.