Creamy Chicken Soup with Homemade Noodles

This is our family's favorite soup.  It's Mmm, Mmm, good!

Soup:
1 lb. chicken breasts (about 2)
8 bouillon cubes
4 carrots
4 potatoes
4 celery stalks
1-2 onions
2 cans cream of chicken soup

Noodles:
4 eggs, whipped
1/2 tsp salt
1 tsp baking powder
2 cup flour

Boil chicken.  Remove chicken from water.  12 cups of liquid will be needed so add more water if needed to equal at least 12 cups.  Dissolve bouillon cubes in water.

Cut up chicken and add to soup.  Cup up carrots, potatoes, celery and onion and add to soup.  Bring to a boil and simmer for 30 minutes over medium heat.

While soup is cooking, make the noodles.  Whip eggs.  Add salt, baking powder and flour.  Additional flour may be added so that the noodles aren't sticky.  Roll out on counter to about 1/4 inch thick.  Cut with a noodle cutter or a knife so that the noodles are 1/4-1/2 inch wide.  Once soup has cooked for 30 minutes, place each noodle into soup separately.  Add cream of chicken soup and stir well until heated through.