Easy Weeknight Beef Stroganoff

Add the 3 cups of egg noodles to the skillet and bring it back to a boil.

Once boiling, reduce the heat to a simmer and cook for about 7 minutes, or until the noodles are tender.

Stir in the 8 oz Velveeta, 1 can cream of mushroom soup, 1 can peas, and 1/2 cup milk. Continue to simmer, stirring occasionally, until the Velveeta has fully melted into a smooth, creamy sauce.

Season with 1/2 tsp salt and 1/2 tsp pepper, then taste and adjust as needed.