- 2 cups water
- 1 (6 ounce) package egg noodles
- 2 cups frozen mixed vegetables
- 2 (8 ounce) cans white meat chicken, cubed
- 1 (10.75 ounce) can low fat cream of mushroom soup
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- Bring the water to a boil and add the egg noodles. Cook until the noodles begin to soften. Add the remaining ingredients. Reduce heat to medium-low, cover, and cook for 20 minutes, stirring occasionally. Salt to taste.