1 tbsp. oil
3/4 c. cooked ham, cubed
1 tbsp. chopped onion
1 can cream of mushroom soup
1 c. frozen peas
1/8 tsp. pepper
1/2 c. milk
4-6 slices Velveeta cheese
3 c. egg noodles

In 2 quart pan over medium heat in hot oil, cook ham, onion and garlic (if desired) 2 minutes, Stirring often. Stir in soup and peas, heat to boiling. Reduce heat to low. Cover, cook 5 minutes until peas are tender. Stir in milk, pepper and cut up cheese; heat through. Serve over cooked egg noodles.