1 bag egg noodles
1 can chunked chiken
1 can cream of mushroom soup (or cream of chicken)
1 Tbsp minced onion
8 oz Velveeta cheese (+/- to taste)
Prepare noodles, drain and return to pan. Chop Velveeta into small chunks and add to noodles. Stir in chicken. Add onion and soup, heat on low until cheese melts.