Chicken and Noodle Casserole

1 can Cream of Mushroom soup
1/2 cup milk
1/4 tsp. black pepper
1/4 cup Parmesan cheese
1 cup frozen mixed vegetables
2 cups cooked cubed chicken (You can also use canned chicken if you are in a hurry)
2 1/2 cups medium egg noodles, cooked and drained
2 cups cornflakes (I use Frosted Flakes)
2-4 Tbsp. melted butter
I add a little minced onions and garlic, don't remember how much.
--Stir soup, milk, pepper, Parmesan cheese, vegetables, chicken and noodles in 1 1/2 quart casserole dish. (I use a 2 quart dish) Crush cornflakes and mix with melted butter. Sprinkle mixture over the top of the casserole. In the picture above I used French's fried onions instead of the cornflakes.Bake at 350 for approximately 30 minutes