Bring pot of 3 quarts of water to a boil. Add pinch of iodized salt to water to enhance noodle flavor and prevent stickiness. Stir in 12 oz of No Yolks gradually. Stir occasionally; cook for 9-11 minutes.

In a separate saucepan combine two cans of Campbell’s Cream of Chicken Soup. Fill one empty can with milk, add to saucepan. Gradually increase heat and stir until cream of chicken starts to emulsify with the milk. Add 1/8 teaspoon ground black pepper and dash of heavy milk.