Shrimp and Noodles

1 pound shrimp tails, peeled, de-veined, cut into ½ inch pieces
1 bell pepper
1 onion
1 can cream of mushroom soup
1 can cheddar cheese soup
1 can Ro-Tel brand diced tomatoes and green chilies 
1 large can Pet brand Evaporated Milk
1 16-oz package wide egg noodles

Peel, de-vein and cut up shrimp. 
Chop and sauté bell pepper and onion in skillet with 2 tbsp real butter.
Add shrimp and cook until pink.
Add cream of mushroom soup, cheddar cheese soup and Ro-Tel tomatoes.
Stir and add enough evaporated milk to make a gravy consistency.
Cook for about 10 minutes.
Ladle over Cooked Egg Noodles.

Note: You can make this recipe low fat by using low fat soups. The taste is the same.
You can also use whole grain noodles.