Instructions: In 1 1/2-quart saucepan, stir soup; stir in milk and mustard until smooth.

Over medium heat, heat through, stirring occasionally. In small cup, lightly beat egg. Stir some hot soup mixture into beaten egg. Stir egg mixture back into soup in saucepan. Over low heat, cook until mixture thickens, stirring constantly. DO NOT BOIL! Remove from heat. Stir in Swiss and Parmesan. Cook until cheese melts. Serve over vegetables.

Makes about 2
cups sauce.

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