Creamy Chicken Noodle Soup

I cooked a chicken in the crock pot the day before making this soup.  That evening, our family of three enjoyed a dinner of chicken, and all the fixings.  There was lots of meat left on the carcass and nearly three cups of broth left over.  I modified a Turkey Soup recipe I received from my friend and neighbor.  The outcome was amazing.  My sister was over for dinner and she loved the creamy soup and all the flavor.  I didn't get to take a picture of our actual dinner, but luckly my daughter snapped a photo before she enjoyed the left over soup for lunch today.  Here is the recipe. 
Creamy Turkey (or chicken) Soup
1/2 cup chopped onions
1 clove garlic
1 Tablespoon crushed basil leaves
2 Tablespoons butter
2 can of cream of mushroom soup
2 can of chicken broth -OR- broth from the turkey or chicken
1, 16oz can of diced tomatoes
2 cups of turkey or chicken and
3/4 cups egg noodles (uncooked)
Saute the onions, garlic and basil in the butter.  Add the turkey,soup, broth and tomatoes and bring it to a boil.  (NOTE:  rather then cook it on the stove, I did it in the crock pot on HIGH). If cooking it on the stove, reduce the heat and add the noodles and cook for an additional 10 minutes.  (NOTE: since I was using the crock pot, I added the noodles about 45 minutes before dinner)  You'll notice I also added about a cup of diced carrots to the soup for a little color and variety.