Ingredients

3 cups uncooked egg noodles

2 cups broccoli flouts

1 can (10 3/4 ounces) cream of chicken and broccoli soup, undiluted

1/2 cup sour cream

1/3 cup grated Parmesan cheese

1/8 teaspoon pepper

Preparation

  1. In a saucepan, cook noodles according to package to package directions. Add broccoli during the last 5 minutes of cooking; drain. Set aside and keep warm.

  2. In the same pan, combine the soup, sour cream, Parmesan cheese and pepper; cook and stir until heated thoroughly. Return noodles and broccoli to the pan; toss to coat.