Creamy Chicken Noodle Soup

4 cans chicken broth (14oz)
1 cube chicken bouillon
1 1/2 C. carrots, chopped
1 1/2 C. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (I will probably not put quite this much in next time)
1 1/2 lbs cooked, cooled, chopped chicken breast
1 can cream of chicken soup
1 12oz can evaporated milk, or regular milk will work just fine

Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (Cook the noodles first while the vegetables are boiling, so the noodles don't soak up all of the broth) Then add chicken, cream of chicken soup and milk. Heat thoroughly. Add pepper to taste.