12 oz. pkg. egg noodles
1 (10 oz.) can cream of mushroom soup
1/2 c. milk
1/2 c. water
2 c. Cheddar cheese
1 1/2 c. turkey, cooked
1 pkg. peas and carrots, frozen
1/4 c. bread crumbs

Cook noodles, uncovered in boiling water 20 minutes. Drain. Combine soup, milk, water and Cheddar cheese in an 3-quart saucepan. Cook and stir over medium heat. Stir in noodles, turkey, peas and carrots. Spoon mixture into greased 11 3/4 x 7 1/2 inch baking dish. Sprinkle bread crumbs on top. Bake uncovered for 30 minutes at 375 degrees.