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You must try this unusual and delicious noodle dish. A take-off on the traditional Macaroni and Cheese. Good enough for company!

1 (16-ounce) package uncooked noodles
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1/2 cup milk
1/2 pound brie cheese, rind removed and cut into small pieces
3 ounces goat cheese, cut into small pieces
1 teaspoon white pepper
1/2 teaspoon cayenne pepper or to taste
1 teaspoon dried tarragon leaves, crushed
2 cloves garlic, minced
1 1/2 cups torn day-old bread
1/4 cup freshly grated parmesan cheese
1/4 cup butter, melted

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and return to pan to keep warm.

In a medium saucepan over low heat, combine mushroom soup, milk, brie cheese, goat cheese, white pepper, cayenne pepper, tarragon, and garlic. Cook until cheese melts. Remove from heat. Pour over pasta; stirring to mix well. Pour pasta mixture into an ungreased 2-quart casserole dish.

In a food processor or blender, add day-old bread pieces; process until crumbs. Add parmesan cheese and butter; process until well mixed; spread onto top of pasta mixture. Bake, uncovered, 15 to 20 minutes or until top is browned. Remove from oven and serve.

Makes 4 servings.