From the Kitchen of: Wanda Tomaszewski
- 1 lb pkg thin noodles
- 1 stick margarine (I use butter)
- 2 cans mushroom soup, undiluted
- 1/2 cup grated Parmesan
- salt and pepper to taste
Cook and drain noodles, add margarine(butter) and stir ’til melted. Add soup, cheese, salt and pepper. Mix well.