Creamy Chicken Noodle Soup

My mom makes the BEST chicken noodle soup EVER.  When I found this recipe, I thought it was hers (don't ask me why I didn't just get it from her).  I do, however, like the THICKNESS of this and the CREAMINESS of this, so it's become MY recipe for chicken noodle soup. 

I found it on The Sisters Cafe blog.

2 cans chicken broth (14oz) (I use 3 cans.  You can use 4 if you don't want it so thick.  It's really thick with 3, so 2 would be EXTRA thick.)
1 t chicken bouillon (I just use a cube)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk

Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don't soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.