Ingredients:
7 1/2 cups wide egg noodles, uncooked
2 tablespoons butter
1/3 cup chopped onions
1 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup milk
3 ounces cream cheese, softened and cubed
2 tablespoons dry sherry
1/2 teaspoon dried thyme
1 lb fresh shrimp, peeled and deveined
1 cup frozen peas
salt and pepper
Directions:
In large skillet over medium heat, melt butter; add onion and cook 3 minutes.
Add shrimp and cook until barely pink.
Stir in soup, milk, cream cheese, sherry, thyme and peas.
Simmer until cream cheese melts, stirring frequently. Season to taste with salt and pepper.
Meanwhile cook noodles according to package directions; drain.
Toss hot noodle and sauce; serve and enjoy.
Servings: 6
Time preparation: 30 min.
Time total: 30 min.