1/2 c. chopped onions
3/4 c. shredded carrots
1 tbsp. butter
1 (10 3/4 oz.) cream of chicken soup
1 (4 oz.) can mushrooms
2 1/2 c. water
4 c. wide noodles
1 c. chopped fresh or frozen broccoli
Grated Parmesan cheese

In a 10 inch skillet, cook onion and carrots in butter, medium heat 3 minutes. Stir in soup, mushrooms, water and pepper. Bring to a boil. Stir in noodles. Return to boil. Reduce heat. Simmer 15 minutes. Add broccoli. Cook 10 minutes or until broccoli and noodles are tender. Stir occasionally. Sprinkle cheese on top. 8 side dish servings.