16 oz. pkg. wide egg noodles
1 can cream of chicken soup
3/4 soup can milk
1 stalk celery, diced
1/4 tsp. oregano
1/8 tsp. lemon-pepper seasoning
1/8 tsp. thyme
1 c. frozen peas

Combine soup, milk, spices, and celery in saucepan. Simmer. Add peas. Cook noodles according to package directions. Stir soup mixture into noodles. Mushrooms may be added, if desired.