Easiest Mushroom Noodles

Easiest Mushroom Noodles 2 C wide egg noodles 12 oz chicken broth 1 (10 oz) can Cream of Chicken Soup 8 oz canned sliced mushrooms 8 oz sour cream 1 C frozen peas 1 tsp lemon pepper seasoning 1/2 tsp dried parsley Defrost the peas in cold water. Drain and set aside. Open the tins of mushrooms and drain. Set aside. In a deep skillet with a lid, combine the canned Cream of Chicken soup, the parsley, the lemon pepper seasoning, and the chicken broth; bring to a strong simmer. Add the mushrooms and the noodles. Reduce the heat and allow to simmer for approx 7 minutes until the noodles are tender. Add the peas; add the sour cream. Allow to heat through.