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