1Boil a large pot of water onr at least 2x higher than the noodles you will be adding later. Once boiling, lowver the heat r noodles. Then, add egg noodles. Cook for about 5 minutes. Drain noodles in a colander (a bowl type thing with holes for draining the water), or a pasta pot, reserving 1 cup of the starch water.
2Return the pan to the heat and add 2 cans of cream of mushroom soup and the cup of starch water.
3Add the drained noodles back into the pot and season with garlic salt. Simmer until the pasta is done to your liking.
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