Salmon and Noodle Skillet

1. In medium bowl, combine salmon, 1/4 cup of the soup, crumbs, onion, parsley, lemon juice and egg; mix well. Shape into 4 patties, each about 1 inch thick. 2. In 10 inch skillet over medium heat, in 1/2 inch boiling water, cook vegetable until tender-crisp; drain in colander. 3. In same skillet over medium heat, in hot butter, cook salmon patties until browned on both sides. Remove from skillet. 4. In same skillet, combine remaining soup, sour cream and milk, stirring until smooth. Stir in noodles, seasoning and cooked vegetable. Arrange salmon patties over noodle mixture. Cover; cook over low heat 10 minutes or until heated through.