- 1 (16 ounce) package wide egg noodles
- 2 (5 ounce) cans chunk chicken, drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper
step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
step 2: Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes.