Creamy Pheasant Over Noodles - cooking recipe

Ingredients

2 pheasants
1/2 cup butter
2 (10 ounce) cans cream of mushroom soup
1 (13 ounce) can sliced mushrooms, drained
1/2 cup Worcestershire sauce
3/4 cup milk

Preparation

Bone pheasant and dice into bite-sized chunks.
Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
Mix together mushroom soup, worcestershire sauce and milk until smooth.
Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
While pheasant is cooking boil noodles til done, drain and keep warm.
Serve pheasant over hot noodles.