One Pot Garden Chicken & Noodles © 2006

First off, let me preface this by saying I realize that this isn't a "retro" recipe, however I did get it off the back of a bag of Skinner Wide Egg Noodles recently and it sounds delicious. Just thought I'd share.

2 tablespoons butter or margarine
3/4lb. boneless, skinless chicken breasts, cut into 3/4-inch pieces
1/4 cup finely chopped inion
1-3/4 cups (14-1/2 oz. can) chicken broth
1/2 package (6 oz.) Skinner Wide Egg Noodles, uncooked
2 cups (10 oz. pkg.) frozen peas and carrots
1 can (10-3/4 oz.) condensed cream of chicken or cream of mushroom soup
3/4 cup milk
1 jar (4 oz.) chopped pimiento, drained (optional)
3/4 cup grated Permesan cheese, divided

In heavy 5-quart saucepan over medium heat, melt butter; add chicken and onion. Cook 5 minutes or until chicken is no longer pink. Add chicken broth; heat to boiling. Stir in uncooked noodles and vegetables, stirring to coat evenly with liquid. Cover; simmer on medium heat 8 minutes, STIRRING EVERY 2 MINUTES, or until most liquid is absorbed. Meanwhile, in medium bowl, stir together soup, milk, pimiento and 1/2 cup cheese until smooth; stir into noodles mixture. Simmer until heated through. Serve sprinkled with remaining cheese. 6 servings.