1 cn Cream of mushroom soup

10 3/4 oz. size

3/4 c Milk

1/2 c Parmesan cheese, grated

3 c Hot cooked noodles

4 tb Butter

In a large saucepan stir soup until smooth. Blend in milk and cheese. Heat; stir now and then. Just before servings, toss hot noodles with butter. Combine with soup mixture. Serve with additional cheese. Randy Rigg