Chicken Noodle Soup

2-3 Boneless Skinless Chicken Breasts.
5-6 Large Carrots cut in slices.
2-3 Stalks of Celery cut in slices.
1 small Onion chopped.
3-4 Low-Sodium Chicken Bouillon Cubes.
Enough Water to cover everything well plus some.
Egg Noodles 12-16 ounce package or use Light Noodles, No Yolks.
Salt if needed.
Pepper to taste.

Put everything, but the Noodles in a large pot.
Bring to a boil, and reduce heat to a low boil.
Cook for about an hour.
Remove Chicken and allow to sit to cool enough to touch.
Cut the Chicken into chunky pieces and return to pot.
Bring to a rolling boil.
Add the Noodles and cook until they are done.