1 lb. mild pork sausage
1 (12 oz.) pkg. Dutch egg noodles
2 (10 oz. ea.) cans cream of mushroom soup
16 oz. tub dairy sour cream
16 oz. pkg. shredded cheese (I use a four cheese Mexican "fiesta" blend)
1/2 (8 oz.) pkg. cream cheese, softened
1 cup milk

Cook wide egg noodles until they are al denté or still have some bite to them. Brown sausage and strain grease.

Mix sausage with soup, dairy sour cream, cheese, cream cheese and milk over very low heat until cheese is melted and stringy. Fold cooked and drained noodles into mixture gently until well blended and everything is warm.

Grab a plate or bowl and enjoy!!!

Submitted by: Bethany Hicks