This was nice and fast. It is definitely a keeper. My kids loved it and so did I!
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 cup Milk
1/2 tsp ground pepper
1/2 cup Parmesan cheese
1/2 cup mixed vegetables
5 cups medium egg noodles, cooked and drained
1 cup shredded cheese
Stir soup, milk, black pepper and Parmesan cheese together.
Place cooked noodles in the bottom of a 9 x 13 pan and pour mixed vegetables over (can be frozen at the time).
Pour soup mixture over noodles and mix a little.
Bake at 350 for 30 minutes or until hot. Stir. Top with the grated cheese.
This also is great with 2 cups cooked cubed chicken.