3 cups uncooked medium egg noodles
2 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Cook the noodles according to the package directions. Add the broccoli for the last 5 minutes of cooking time. Drain the noodle mixture well in a colander. Return the noodle mixture to the saucepan. Stir the soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.
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