1 lb. boneless/skinless chicken breast; cut up
1 can cream of mushroom soup
1 soup can of water
1/4 tsp. garlic powder
1/2 tsp. pepper
2 c. frozen vegetable combination (broccoli and carrots)
2 c. uncooked egg noodles

In medium skillet, over medium-high heat, cook chicken until browned. Set aside. Add soup, water, garlic powder, pepper, and vegetable combination. Heat to boil. Add noodles. Cook over medium heat for 5 minutes stirring often. Return chicken to pan. Cook 5 minutes or until noodles are done, stirring often.