#1036 - Egg Noodle Tetrazzini

(by Shirley McNevich)

1 1/2 cups water
1 cup milk
1 TBSP butter
3 3/4 cups uncooked wide egg noodles
1 cup frozen peas (thawed and drained)
1 - 10.75oz. can Campbell's cream of mushroom soup
2 cups chopped cooked chicken
3/4 cup Parmesan cheese

In a large saucepan over medium heat add water, milk and butter--stir and bring to a boil. Add dry egg noodles--stir until dry noodles are coated. Add drained peas--stir. Stir and bring back to a boil--turn heat back to simmer and cover with a lid. Simmer about 10 minutes (stir occasionally)--cook until noodles are done to your taste and liquid is almost gone. Remove lid--add soup, chicken pieces and Parmesan cheese--stir and cook until hot enough to serve.