Cook Egg Noodles:
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Prepare the Sauce:
In a large saucepan, combine cream of chicken soup, cream of mushroom soup, and cream of celery soup. Heat over medium heat until warmed through and combined.
Add Chicken and Vegetables:
Stir in the canned chicken (or shredded cooked chicken) and frozen mixed vegetables. Continue to cook until vegetables are heated through.
Combine with Noodles:
Add the cooked egg noodles to the saucepan with the chicken and vegetables. Stir well to coat everything evenly.
Season to Taste:
Season with your preferred seasonings, adjusting to taste.
Serve:
Serve hot, garnished with parsley or grated cheese if desired.
