In a large stock pot, boil chicken broth with water & seasonings. Place whole chicken in pot and simmer for 2 hrs., til chicken legs begin to seperate easily from the body. Remove chicken to platter. Debone & dice chicken meat. Reserve broth! Measure broth down to 3 quarts only. (You can freeze remainder) NOTE: I do the above listed steps the day before, placing my chicken & reserve broth seperately in the fridge overnight to help speed the process. I finish the remaining steps the next evening! In same large stock pot, boil 3 quarts broth. Add in onion & green chilies, along with their juice until onions are tender. Stir in both pkgs. of dry egg noodles. Boil about 6 minutes. Add cubed, cooked chicken meat, mushrooms with juice & cubed "Velvetta" cheese. Turn stock pot down to low. Gently stir every 10 minutes, melting together for 30 - 45 minutes. Keep lid on in between stirs. Warning: This makes a Ton of food!