1I use what ever chicken is on sale (usualy thighs) for this recipe. Place the chicken in a large pot with all the ingredients for the cooking liquid and cook on High for 35 min. Remove the chicken and set aside to cool and shred, reserving the liquid.
2Melt 1 tbls of the butter in a skillet and saute the onion and garlic on Med until soft (about 5 min).
3Combine 2 cups of the reserved liquid with the cornstarch and chicken bouillon. Set aside. Heat remaing liquid to a boil and cook the noodles as directed on the package. I like to use wide egg noodles.
4While the noodles are cooking add shredded chicken, 2 cups of the reserved liquid and the frozen veggies to the onion and garlic in the skillet. Simmer on Med-High for 5 min.
5Add the cornstach liquid to the chicken mixture and simmer until the sauce thickens slightly, stirring continualy. Taste and add salt and pepper if needed.
6When the noodles are done drain off the liquid. Add remaining Tbls of butter to the noodles and stir to coat.
7At this point you can either combine it all together in the pot of noodles or plate the noodles and top with the chicken mixture.