Creamy Chicken Noodle Soup

6 cups water
3 chicken breasts
1 TBSP. chicken bouillon or base
2 cups chopped carrots
2 cups chopped celery
2 cans Cream of Chicken soup
1 cup evaporated milk
1/2 cup chopped onion
2 tsp. salt
1/4 tsp.. pepper
3 cups dry egg noodles
1/4 c. flour
1/2 cup cold water

Bring water to a boil in large pot. Add chicken, bouillon or base and stir until dissolved. Cover and cook for 20-30 minutes until chicken is no longer pink in center. Remove chicken and cut in small pieces.. Return to broth and add carrots, celery and onion. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated mild and spices together and slowly stir into broth mixture. Whisk flour and cold water together stirring until smooth. Stir flour mixture into soup and cook until thickened.
Serve with Corn Bread w/ honey butter and a relish tray.