2 cans cream of mushroom soup
1 beef bouillon cube
1 c. water
1/2 c. milk
4 tsp. parsley
1/2 tsp. garlic powder
3 tsp. minced onion
1/4 tsp. paprika
Salt & pepper to taste

Combine all ingredients and cook on low for 1/2 hour or until creamy. Pour over cooked noodles.