Title: Fettuccini
Categories: Soup
Yield: 1 Servings

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

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