2 tablespoons vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
2 medium carrots, diced
1 medium onion, sliced
2 cups shredded Cheddar cheese
1/4 cup confectioners' sugar for dusting
1 teaspoon salt
Heat oil in a large saucepan over medium heat. Cook and stir together onion, bell pepper and carrots until tender. Stir in onion and potatoes. Cook and stir until potatoes are tender, about 5 minutes. Stir in cheese and seasoning mixture until well blended. Heat to medium-high heat and cook, stirring occasionally, for 2 minutes or until cheese is bubbly.
Stir egg noodles between the onions to get wet. Bring broth and water to a boil. Dissolve cream cheese and water in milk and pour over vegetables, stirring, just until tender. Drain excess milk.