8 oz. pkg. noodles (cook in chicken broth)
2 cans mushroom soup
2 c. milk
2 tsp. salt
1/8 tsp. pepper
2 tbsp. chopped onion
2 c. frozen peas & carrots (1 pkg.), cook partially
1 1/2 c. chopped chicken

Cook noodles in chicken broth. Combine soup, salt, pepper and milk; add remaining ingredients. Pour into casserole dish. Top with buttered bread crumbs. Bake 45 minutes at 375 degrees.