1/3 c. chopped onion
3/4 c. shredded carrot
1 tbsp. butter
1 can cream of chicken
1 (4 oz.) can mushrooms, drained
2 1/2 c. water
4 c. wide noodles, not cooked
1 c. broccoli, chopped
Grated Parmesan cheese

In a 10 inch skillet (electric skillet works well) cook onions and carrots in butter until tender (3 minutes). Stir in soup, mushrooms, water and seasonings. Bring to boil. Stir in noodles. Return to boiling, reduce heat, cover and simmer about 15 minutes. Add broccoli. Cook 10 minutes, stir occasionally. Sprinkle cheese on top. Serves 8.