1 (8 oz.) pkg. egg noodles
1 (10 oz.) pkg. of frozen cauliflower, partially thawed and cut up
1 (10 oz.) pkg. frozen chopped broccoli partially thawed out
1 can cream of mushroom soup, undiluted
1 c. dairy sour cream
1 med. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. shredded Swiss, Muenster, or Cheddar cheese

Cook noodles in large kettle following label directions. Drain noodles and return them to kettle. Add all other ingredients. Toss gently transfer to 13 x 9 x 2 in baking pan. Bake at 350 degrees for 25 to 30 minutes. This is a terrific make ahead dish (day before company). Simply refrigerate unbaked then bake when needed. Serves 10.