1 (16 ounce) package egg noodles
1 (15 ounce) can seitan
1 (6 ounce) can diced green chile pepper
1 (16 ounce) can garbanzo beans, drained
1 (6 ounce) can chopped green chile peppers
1 (16 ounce) can milk
1 (1 ounce) package instant Italian-style salad dressing
1 teaspoon paprika
1/2 teaspoon white sugar
1/2 teaspoon dried marjoram, crushed
1 cup grated Parmesan cheese
Place egg noodles in a medium bowl.
In a large bowl, combine seitan, peppers, garbanzo beans, chile peppers, milk, salad dressing, paprika, sugar, marjoram, Parmesan cheese. Mix well, cover and refrigerate 8 hours or overnight.
Preheat oven to 450 degrees F (230 degrees C).
Bake at 450 degrees F (230 degrees C) for 10 minutes, or until heated through. Meanwhile, while the noodles cool, combine the Italian-style salad dressing and remaining ingredients. Refrigerate 1 hour or longer. Cut the pasta into thin slices and serve.