In a large skillet heat your oil and add the onion, celery, carrots and minced garlic. Cook for about 10 minutes or until starting to get tender. Add your cooked, shredded chicken and sprinkle flour over mixture. Stir well to coat everything.
Transfer mixture to a large pot and add your chicken stock. Bring to a boil and stir well. Let simmer uncovered for about 10 minutes. Add your black pepper, salt, better than bouillon, skim milk, and egg noodles. Stir well and let simmer uncovered for an additional 10 minutes or until pasta is tender.
Top with chopped cilantro if desired and serve immediately.