1 (16 ounce) package nonfat dry onion soup mix
1 (16 ounce) package nonfat dry chicken broth
1 (4 ounce) can sliced mushrooms, drained
1/4 pound sliced fresh mushrooms
1 (8 ounce) package frozen chopped spinach, thawed
1/2 cup chopped cooked shrimp
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can peas, drained
1 (14 ounce) can yellow squash, drained
1 (12 ounce) package cream cheese, softened
1/2 cup chopped fresh parsley
1 (4 ounce) can sliced mushrooms
In a medium saucepan, heat vegetable broth and cook, stirring occasionally, until liquid is reduced.
Stir chicken broth, mushrooms and mushrooms into soup mixture, then pour over soup mixture. Stir in spinach, shrimp, celery and onion. Serve immediately or refrigerate.
Place onion and celery slices over soup mixture and spread cream cheese on top.
Preheat oven to 350 degrees F (175 degrees C).
Stir cream cheese, parsley and mushrooms into soup mixture.
Spread cream cheese mixture over noodles; cover noodles and refrigerate 2 hours.
Remove noodles from marinade and brush with egg mixture; drain.