4 tbsp. oil
4 pieces garlic
1 sm. bunch parsley, chopped
3 or 4 cans Campbell's cream of mushroom soup
4 tbsp. sour cream
1/2 tsp. curry powder
Garlic salt
1 lb. pkg. egg noodles
1 or 1 1/2 lbs. precooked tiny shrimp, rinsed and cleaned

Saute garlic and parsley in oil. Add soup, sour cream, curry and garlic salt. Simmer slowly while noodles are cooking. Add shrimp last, just to heat. Put noodles on platter and pour shrimp sauce over it and stir.