Hearty Chicken Noodle Soup

2 chicken bouillon cubes or 2 tsp chicken soup base
3 cups or more chicken stock (reserved from boiling the chicken)
2 cups sliced carrots
2 cups sliced celery
3/4 cup chopped onion
2 cans cream of chicken soup
1-2 cups whole milk
Add roux one Tbsp at a time
(to make roux, blend together 1 cup flour, 1/2 cup and softened butter)
4 cups cooked pasta (shells or bowtie)
2 cups cooked diced chicken
Salt and pepper to taste

Heat base and stock. Add carrots, celery, onion. Simmer 15 minutes until tender. Add soup and milk. Thicken with roux. Add chicken and cooked noodles.