1 (12 oz.) pkg. egg noodles (I like Dutch)
3 quarts water
1 1/2 tsp. salt
1 (10 oz.) can cream of chicken soup
1 can hot water (use empty soup can)

Bring water to boil in large saucepan, add noodles and salt, return to a boil; cook uncovered (stirring occasionally) for about 4 to 6 minutes. Drain.

Add the can of cream of chicken soup and 1 can of hot water, stir evenly and serve with a grilled cheese sandwich.

Makes about 7-8 (1 cup) servings.

Submitted by: George Large