(by Shirley McNevich)
3 cups dry egg noodles
1 - 10.75oz. can Campbell's cream of chicken soup (condensed)
1/2 cup milk
1/3 to 1/2 cup fresh grated Parmesan cheese
1/2 tsp. pepper
2 cups cubed leftover Thanksgiving turkey
Cook egg noodles according to bag directions--drain. In a saucepan over low heat add cream of chicken soup, milk, Parmesan cheese, pepper--stir until mixed. Add cubed turkey--stir. Add noodles--stir. Cook on medium heat until hot enough to serve.
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