8 oz. uncooked wide egg noodles
4 cups water
1 pound boneless skinless chicken breasts
1 ½ cup chopped onions
¾ cup chopped celery (optional)
½ tsp. salt
½ tsp. dried thyme
1 bay leaf
1/8 tsp. white pepper
1 can cream of chicken soup, undiluted
½ cup buttermilk (I added 2 Tbsp butter to canned milk)

Cook pasta according to package directions. Drain set aside. Meanwhile, bring water to boil in Dutch oven over high heat. Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper. Return to a boil. Reduce heat to low, simmer, uncovered, 35 minutes. Remove chicken, cut into ½" pieces. Set aside. Increase heat to high. Return liquid in Dutch oven to boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat, discard bay leaf. Whisk in soup and buttermilk until well blended. Add chicken pieces and pasta, toss to blend. Sprinkle with parsley, if desired.