Quick Chicken Stroganoff

4 boneless, skinless, chicken breasts, cut into bite-sized pieces
2 tablespoons butter
1 envelope zesty italian dressing mix
1/4 cup water
8 ounces cream cheese, softened
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of onion soup
1 (14 oz) can chicken broth
1 (12 oz) package wide egg noodles, prepared as directed on package

In a large skillet, saute chicken in butter untillightly browned. Combine italian dressing mix with water; add to chicken along with cream cheese, soups and broth. Simmer until thickened. Serve over warm noodles.