Ingredients:

1 16 oz package egg noodles

1 10 1/2 oz can condensed cream of mushroom soup

1 8 oz can mushrooms stems and pieces

1 cup sour cream (8 oz)

Pepper to taste

Directions:

1. In a large sauce pan or stock pot, bring about 4 quarts of water to a rolling boil
2. Stir the package of egg noodles into the pan
3. Cook (medium high) until almost tender, about 6 minutes
4. Drain all but about 1 cup of water from pan, reduce heat to low and return pan to stove top
5. Stir the mushroom soup, mushroom stems and pieces, and the sour cream into the noodles in the pan
6. Add pepper to taste and continue stirring until well combined & creamy, then remove from heat
7. Serve hot; 8 servings

Nutritional information (My best efforts at lots of multiplying, adding, and dividing based on labels)

Per Serving:
Calories: 313.5
Total Fats: 10.1 g
Sat fat: 4.5 g
Trans fat: 0
Cholesterol: 84 mg
Sodium: 472 mg
Total Carbs: 45.2 g
Dietary Fiber: 3 g
Sugars: 3.6 g
Protein: 10 g

This is a quick meal I whipped up after work one day when my wife was in a meatless mood.  If you’re not a mushroom fan, omit the can of stems and pieces.  If you really hate mushrooms, you could probably substitute a can of cream of potato soup.  I hope you try it, and I’d love to hear your feedback or suggestions.

Enjoy!