Chicken Noodle Soup

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
3/4 to 1 large block Velveeta Cheese, cubed
1 bag extra broad egg noodles
4 boneless, skinless chicken breasts
Salt and Pepper, to taste

In a large pot, boil chicken breasts in just enough water to cover them.  Remove chicken and chop.  Meanwhile, add noodles to water.  Allow them to boil until they are half-way cooked (cooking completely at this stage will make the soup into more of a casserole).  Add all three soups and cheese.  Add chicken back to pot.  Cook on medium, stirring continuously until cheese is melted and noodles are soft.