Chicken Skillet With Pasta, Mushrooms, And Peas

1 Can (10oz) Cream of Chicken Soup, condensed, undiluted
1 Can (10oz) chicken broth, condensed, undiluted
1 Can 12.5 oz canned cooked chicken breast, do not drain
1 Can 4 oz mushroom stems & pieces, undrained
2 cup wide egg noodles
1 1/2 cup frozen peas, defrosted in warm water and drained
1/4 tsp thyme leaves
1/2 tsp yellow curry powder
1/8 tsp black pepper

A One-dish Wonder: goes together in 10 minutes, very little cleanup or
prep,
making this a good quick dinner or lunch.

Defrost the peas, drain and set aside. Assemble remaining ingredients.
Combine canned ingredients in a large skillet with a tightly-fitting lid;
bring to a strong simmer. Add the seasonings and egg noodles. Cover and
cook over medium heat until the noodles are tender, about 9 minutes. Stir
in the peas and return to strong simmer until the peas are heated through.
Serve with French bread or garlic toasts.

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