1/3 c. chopped onion
3/4 c. shredded carrot
1 tbsp. butter
1 (10 3/4 oz.) can cream of chicken soup
1 (4 oz.) can mushrooms, drained
2 1/3 c. water
Dash of pepper
4 c. wide egg noodles
1 c. chopped fresh broccoli
Grated Parmesan cheese

In a 10-inch skillet, cook onion and carrot in butter over medium heat for 3 minutes or until vegetables are tender. Stir in soup, mushrooms, water and pepper. Bring to boiling. Stir in noodles. Return to boiling. Reduce heat; cover and simmer about 15 minutes. Add broccoli. Cook 10 minutes more or until broccoli and noodles are tender, stirring occasionally. Sprinkle cheese on top. Makes 8 side dish servings.