1 package egg noodles
1 large can Cream of Chicken soup
½ Package Baby Bella Mushrooms
Fresh Parsley (washed, dried and chopped)
In large saucepan, bring water to boil. Follow instructions on egg noodles for amount of water.
Add 1 teaspoon salt to water and cover until boiling.
Add egg noodles to saucepan and cook “al dente” per package instructions. These can cook while you continue to prepare the ingredients for the casserole.
Note: When noodles are “al dente,” drain, rinse in cold water and toss with olive oil to prevent sticking. Throw these into the casserole dish while you finish the sauce.
Dice washed and dried carrots, celery and mushrooms into cubes of matching size.
Microwave carrots in glass bowl for 2-4 minutes until par cooked or kind of soft.
Add carrots and 1 tablespoon olive oil to large skillet on medium-high heat.
Add dash salt and dash pepper.
Continue to cook until almost soft enough to eat.
Add celery and cook until medium-soft.
Add onion powder and garlic powder to taste.
Add mushrooms to skillet.
Add olive oil as needed to keep from sticking.
Add fresh parsley and another round of seasonings.
Add 1 quarter to one half cup chicken broth to skillet.
Bring to boil, then reduce heat.
Add cream of chicken soup to skillet.
Bring to boil.
Reduce heat and simmer.
Add liquid (chicken broth) as needed to keep it kind of loose.
Preheat oven to 350 degrees F.
Add cooked egg noodles to casserole dish.
Stir in warm sauce mixture.
Mix until pasta is evenly coated. Add chicken broth if mixture is too dry.
Bake at 350 degrees F until sauce bubbles on sides.
Top with fresh herbs, bread crumbs or parmesan cheese.