Noodles Divine

• 1/3 c. chopped onion
• 3/4 c. shredded carrots
• 1 Tbsp. butter or margarine
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1 (4 oz.) can mushroom stems and pieces, drained
• 2 1/3 c. water
• dash of pepper
• 4 c. wide egg noodles
• 1 c. chopped fresh broccoli
• grated Parmesan cheese

1. In a 10-inch skillet, cook onion and carrot in butter or margarine over medium heat for 3 minutes or until vegetables are tender.
2. Stir in soup, mushrooms, water and pepper.
3. Bring to boiling.
4. Stir in noodles.
5. Return to boiling.
6. Reduce heat; cover and simmer about 15 minutes.
7. Add broccoli and cook 10 minutes more or until broccoli and noodles are tender, stirring occasionally.
8. Sprinkle cheese on top.
9. Makes 8 side-dish servings.

onion, carrots, butter, condensed cream, mushroom stems, water, pepper, wide egg noodles, fresh broccoli, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531385 (may not work)