Creamy Chicken Noodle Soup

4 cups cooked noodles
2 cups cooked diced chicken
2 cups diced carrots
2 cups chopped celery
1 cup chopped onion
2 tsp salt
4 cups water
3 tbls chicken base (found in the soup ilse, not boullion)
3 1/2 cups milk
1/2 cup butter
1/2 cup flour
1 tbls dry mustard
salt and pepper to taste


Cook noodles according to package. (I prefer the country pasta red & white checkered logo,  clear bag.) Cook vegetables in water for about 20 minutes or until tender.  Add chicken base, cooked noodles and milk to vegetables, simmer for 5 more minutes.  In a seperate pan melt butter and add flour and dry mustard stir to make roux. Add to soup and stir until thickend.  Keep hot but do not boil.  Makes 8-10 servings.