10 oz. pkg. dumpling egg noodles
2 cans cream of chicken soup
1 1/2 c. milk
2 tbsp. chicken bouillon
2 c. chicken, cooked & chopped
1 (10 oz.) pkg. frozen peas, thawed
1/4 c. chopped onion, sauteed
1/2 c. shredded cheese
4 oz. can mushrooms

Cook noodles and drain. Combine soup, milk, bouillon, 1/4 teaspoon pepper. Heat to boiling. Remove from heat, add chicken, peas, mushrooms and onions. Stir in noodles. Pour into large baking dish. Sprinkle on cheese. Cover and bake 30 minutes at 350 degrees.