Sauté until no longer pink (5-7 minutes):

1 Tbsp. vegetable oil
4 chicken breasts (cut into 1 inch pieces)

Add and simmer another 5 minutes:

1/4 cup white wine or chicken broth

In a 2 quart casserole combine:

4 oz. fresh broad egg noodles or cooked egg noodles
1/2 lb. fresh broccoli florets (coarsely chopped)
the chicken pieces and liquid from above

In a separate small bowl, blend together until smooth:

1 can (10 oz.) condensed cream soup
3/4 cup milk
1/8 tsp. black pepper

Add the liquids to the casserole and gently stir all ingredients until well combined. Cover with lid and bake at 350ºF for 30 minutes or until fork tender.  Serves 4.