Creamy Chicken Noodle Soup

2 cans condensed creamy chicken mushroom soup
2 cups chopped cooked chicken
1 (10 ounce) package frozen mixed vegetables (green
    beans, peas, corn, carrots)
1 teaspoon seasoned pepper or garlic-pepper seasoning
1 1/2 cups dried egg noodles

In a crock pot gradually stir 5 cups water into the soup. Whisk until smooth. Stir in chicken, vegetables and seasoned pepper. Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

If using low heat setting, turn to high. Stir in noodles. Cover and cook for 20 to 30 minutes more or until noodles are just tender.