Grandma Bonny's Chicken a'la King

2 lb. chicken, cooked and diced
1 pkg. extra wide egg noodles, cooked
1/2 cup butter
3/4 cup flour (approx.)
milk, approx. 1/2 gallon
1 tsp. salt
1 tsp. pepper
2 tblsp. granulated chicken bouillon or soup base

Melt butter in medium saucepan. Add flour, just enough to soak up butter. Toast flour/butter mixture over medium heat until lightly browned, tossng constantly to avoid burning.

Gradually add milk, about one cup at a time, stirring constantly until gravy maintains desired consistency. Add spices, bouillon, and chicken; heat through. Serve over cooked noodles.

Note: This gravy requires CONSTANT stirring while cooking.

From the kitchen of Vernon and Bonny Howe (my mom and dad). I grew up my entire life thinking this was my mother's recipe, but recently found out she learned it from my father!