Finely chop onions, celery and carrots. Place chopped vegetables in large saucepan with chicken breasts and water. Add salt. Bring to a boil and cover with lid. Simmer on low heat until chicken is tender.
Remove chicken, reserving all broth and vegetables as stock for soup. Debone chicken. Chop in small pieces and set aside.
Add noodles to broth and simmer until noodles are one-half done. Add butter and cream of chicken soup. Simmer slowly for 5 minutes. Add milk and chopped chicken. Give taste test for salt and pepper. For thinner soup, add more milk.
Note: After noodles have been added do not bring to a full boil. Simmer slowly on very low heat. Enjoy!