Cook the egg noodles according to
package directions in plenty of salted, boiling water. When the noodles are done, drain
and return them to the pan. Stir in the soup, milk and peas. Bring to a boil. Reduce the heat and let the
mixture simmer for 3-4 minutes until sauce has thickened a bit.
Drain the salmon and add it to the
mixture. Stir gently to keep the salmon
from turning to mush and to avoid breaking up the noodles. Heat thoroughly. Serve immediately.
The green peas are added for color as well
as texture. Canned soups are incredibly high in sodium but the make the
quickest, easiest sauce there is.