Creamy Chicken Noodle Soup (Shelley's recipe)

2 tsp chicken buoillan
3 cups chicken stock
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 (10 oz) cans cream of chicken soup
1/4 evaporated milk
1 Tbsp flour
1 Tbsp melted butter
2 cups cooked, diced chicken
2 1/2 oz. noodles (fresh, refrigerated is best)

Melt butter, stir in flour and mix. Add milk, cook and stir until thick. Add buillon, broth, and soup. Mix well. Add chopped vegetables and cover. Bring to a boil. Reduce heat to medium, and cook 10 minutes or until vegetables are done. Add chopped chicken and noodles. Cook 15 mnutes over medium heat, stirring occasionally.