Rehydrate a can of freeze-dried chicken. Pour water directly into the can until the can is full.

Peel garlic, crush and dice. Put in a bowl for later.

With a fork, mix milk, cheese and garlic and butter powders together in a bowl or pot. Add two cups of water and still well. Let sit.

Wisk 16 cups of water into the creamy chicken soup mix in a medium soup pot. Bring to a boil, stirring constantly so that it does not burn. Mixture will be thicker than soup and will thicken with boiling. Cook until small piece of noodles in the soup mix are done and set aside.

As soup mix comes to a boil, heat olive oil in a large soup pot. Add garlic and sauté. As the garlic turns golden, add oregano and sauté 30 seconds more. Pour in milk/cheese mixture and stir well. Pour in creamy soup mix and stir well. Bring to a boil. Boil for three minutes and let stand.

Cook pasta. When pasta is done, heat sauce until near boil and serve hot.

After dinner, combine remaining sauce and pasta and put into a pot. Cover with a lid and put into a plastic container. Pour four inches of water into the container and place container (with pot and water) outside in a shady place. As the water evaporates it will keep the leftovers cool until lunch the next day.