Easy Creamy Mushroom Meatball Soup

1 2lb bag frozen meatballs

4 cans cream of mushroom soup

2  ½ cups milk

1 cup water

10 to 20 sliced mushrooms sautéed

2 cups cavatappi pasta (or other curly macaroni)

2 tsp dried onion

2 tsp Italian herbs

1 tsp garlic powder

1 tsp salt

Parmasean Romano Asiago shredded cheese mix

Heat the meatballs in a large microwave safe dish in the microwave based on directions on the package.  While these are heating, put the 4 cans of cream of mushroom soup in a large pot and add the 2 ½ cups milk and 1 cup water and bring to a boil.  While this is heating to a boil, in a large skillet with 2 tablespoons of butter sauté the mushrooms.  Season the soup with the Italian herbs, dried onion, garlic and salt.  When the meatballs have finished heating through place meatballs in the soup along with the sautéed mushrooms; add the 2 cups of pasta and stir.  Cook on low heat for about 30 minutes or until past is tender.  Soup will become very thick.  Garnish with cheese and serve.