Cut the cooked chicken into bite-size pieces and set aside. Cook the egg noodles using the directions on the package (minus the salt).
To a large skillet add the cream of chicken soup, sour cream, dry onion soup and mix until well combined. Cook over medium heat.
Stir in the chicken broth. Add the chicken and egg noodles and mix well.
Add the remaining ingredients cheddar cheese and broccoli. Bring to a boil then reduce heat slightly and cook for about 15 minutes or until broccoli is tender
Notes
If the sauce is too thick add additional chicken broth.