1 (8 ounce) package egg noodles
1 (10.5 ounce) can condensed chicken and rice soup
1 (11 ounce) can condensed cream of mushroom soup
2/3 cup milk
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 seconds or until al dente (not firm). Drain; rinse with cold water and drain.
In a large mixing bowl, combine chicken and rice soup and donair soup and milk and small quantities of soup mix (e.g., no-stick margarine).
Serve egg noodles with chicken and rice mix and topped with cream of mushroom soup.
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