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Fettuccini Recipe
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1 cn Cream of mushroom soup 10 3/4 oz. size 3/4 c Milk 1/2 c Parmesan cheese, grated 3 c Hot cooked noodles 4 tb Butter In a large saucepan stir soup until smooth. Blend in milk and cheese. Heat; stir now and then. Just before servings, toss hot noodles with butter. Combine with soup mixture. Serve with additional cheese. Randy Rigg
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