Creamy Chicken Noodle Soup

It's starting to get cold here. But I can't complain--we had such a nice fall that I hope I'm ready for the winter hibernation to begin. Here is our favorite chicken noodle soup recipe-it's delicious! (and it makes a ton, so you can feed an army or freeze some for later)

Creamy Chicken Noodle Soup
5 small chicken breasts
12 cups water
12 bouillon cubes
1 large onion, chopped
8 stalks celery
3 cups sliced carrots
1/2 cup butter (I use 1/4 and it's still really creamy)
1/2 cup flour
1 can cream of chicken soup
4 cups milk
1/2 t. garlic salt
1 t. onion powder
1/2 t. pepper
1 t. parsley
3/4 to 1 bag (16 oz.) noodles

Combine chicken, water, bouillon cubes, onion, celery and carrots. Simmer for 30 minutes. Remove chicken and chop, then return to mixture. Add noodles and boil until al dente. In a sauce pan melt butter, and add flour to make a paste. Add a little water to paste then slowly add paste into chicken and vegetables stirring constantly. Add cream of chicken soup and milk. After thickened add seasonings.