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1 (16 ounce) package wide egg noodles
2 (5 ounce) cans chunk chicken, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 teaspoon garlic salt
1/2 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.
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