2 cans of cream of chicken soup
1/2 cup milk
1/8 teaspoon ground black pepper
1/3 cup grated parmesan cheese
2 cups cubed cooked chicken or turkey
3 cups medium egg noodles, cooked and drained
Chopped fresh parsley
Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbing, stirring occasionally. Sprinkle with the parsley before serving.
