Boil noodles in broth and water according to package directions. Drain noodles while reserving 1 cup of cooking liquid.
In a stockpot, place cooked noodles and remaining ingredients (reserve ½ cup of cheese). I add one can of soup and stir in a little of the reserved liquid. If it is dry, add the second can of mushroom soup.
Stir until combined and adjust seasonings to taste.
Cover with remaining ½ cup of cheddar cheese.
If you mixed all ingredients in a cast iron stockpot that is ovenproof, you can just put it directly in the oven.
Cook for 30-40 minutes or until bubbly.
Recipe by Faithful Provisions at https://faithfulprovisions.com/chicken-spaghetti/