Pasta and Mushroom Sauce - Campbell's soup

 1 can (10.5 oz) Campbell's Condensed Cream of Mushroom Soup

½ to 1 cup milk (adjust for desired consistency)

½ cup grated Parmesan cheese

1-2 cloves garlic, minced (or 1 tsp garlic powder)

¼ teaspoon ground black pepper

Optional: 2 tablespoons butter, cream cheese, fresh parsley, or Italian seasoning 

Combine ingredients In a saucepan or large skillet, combine the mushroom soup, milk, Parmesan cheese, minced garlic, and black pepper.

Heat and simmer Bring the mixture to a boil over medium heat, stirring constantly with a whisk to prevent lumps and ensure the cheese melts smoothly.

Adjust consistency Reduce the heat to low and let it simmer for about 5 minutes, or until the sauce has thickened slightly. If it's too thick, add a little more milk. If too thin, a little cornstarch slurry can help.

Serve Pour the finished sauce over your favorite cooked pasta (like fettuccine or penne) and serve hot. Garnish with extra Parmesan and fresh parsley if desired.