1/4 cup olive oil
2 small onions, sweet and buttery
1 tablespoon minced garlic
1 (10.5 ounce) can evaporated milk
1 cup chopped red chile peppers
1 (15 ounce) can pizza sauce
1 (16 ounce) package egg noodles
1 (10 ounce) package quiche egg mix
Heat oil in a medium skillet over medium heat; cook and stir onion and garlic until tender. Stir in chicken stock, carrots, chile peppers, tomato paste, vegetable oil and cream of mushroom soup. Cover and simmer until chicken is desired.
Stir chickpeas into skillet, half way through and cook just until brown. Drain well. Stir in quiche egg mix and brown about 1 cup of noodles. Transfer to foil dish. Pour thicken egg noodles through floured spoon over chickpeas, top with cheese and toss lightly. Sprinkle top of dish with parsley and garnish with paprika.