Noodles

1 (16 ounce) package wide egg noodles

2 (5 ounce) cans chunk chicken, drained

2 (10.75 ounce) cans condensed cream of mushroom soup

½ teaspoon garlic salt

½ teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes.