Quick Noodle Supper
1 (16 ounce) package wide egg noodles, cooked, drained
1 to 2 onions, chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 (10.75 ounce) can cream of mushroom soup
1 (10.75 ounce) can cream of chicken soup
2 soup cans milk
In skillet, saute onion and garlic in oil. Add soups and milk. Simmer for 5 minutes. Serve over noodles. Season as desired.