1 (10 oz.) bag fluffy egg noodles
1 can cream of chicken soup
1 can cream of broccoli soup
1 (10 oz.) pkg. frozen broccoli spears, cooked until tender, then chopped
3 med. carrots, sliced thin, cooked until tender
2 c. shredded cheddar cheese
1 1/2 tsp. onion powder
1 tsp. Season-All
Salt & Pepper to taste

NOTE: Seasonings and vegetables can be changed to your favorite. Cheddar cheese can be changed to Monterey Jack, Colby or Swiss. Also diced ham, chicken, turkey, or tuna can be added.

Boil noodles in 4 quart pot until slightly under cooked. Drain and return to pot. In separate pot heat both cans of soup prepared as directed on cans. Add seasonings. Then pour soup mixture over noodles. Add remaining ingredients; mix together. Heat over low temperature, mixing occasionally until cheese is melted and mixture is hot and bubbly, about 10 minutes.