Recipe: Noodles Romanoff with Broccoli (using cream of chicken soup and cream cheese)

NOODLES ROMANOFF WITH BROCCOLI

1 (10 3/4 oz) can Campbell's Condensed Cream of Chicken soup
1 (10 3/4 oz) can Campbell's Condensed Chicken Broth, undiluted
4 oz cream cheese
1 1/2 cups water
1/4 cup blanched slivered almonds
1/4 cup grated Parmesan cheese
1/4 tsp ground white pepper
1/2 tsp dry mustard
2 cups medium egg noodles, uncooked
2 cups broccoli florets, steamed

In a large skillet with a tight fitting lid, combine the (undiluted) soups and the cream cheese. Bring to a simmer to melt the cream cheese and stir until smooth.

Add the 1 1/2 cups water, almonds, Parmesan, pepper and mustard; stir in the (uncooked) noodles. Return to a strong simmer, then reduce the heat, cover tightly, and cook until the pasta is tender, about 10 minutes. If it seems too wet, remove the lid and allow to reduce to desired consistency.

Stir in the broccoli gently, and allow to warm through.