1 (12 oz.) pkg. egg noodles
1 lb. shrimp, peeled
1/2 stick butter
1 lb. Velveeta
1 sm. can evaporated milk
Cornstarch
1 tbsp. lemon juice

Cook noodles and drain. Melt butter in large pan. Add shrimp and lemon juice. Saute over medium heat 5 minutes. Melt cheese and add milk, stirring constantly with whisk until smooth. (Cornstarch may be added if needed for thickness.) Pour cheese mixture over shrimp and stir. Simmer 5 minutes or until shrimp is done. Serve hot over individual servings of noodles. Serves 4.