Egg Drop Soup

1. 1. Pour water into a deep, 2-quart, heat-resistant, non-metallic casserole and heat, covered, in Microwave Oven 10 minutes or until boiling.
2. 2. Add noodle soup mix and heat, covered, 4 minutes.
3. Allow to stand 4 to 5 minutes or until noodles and chicken are tender.
4. 3. Pour beaten eggs in soup mixture gradually, stirring with a fork and heat, uncovered, 2 to 3 minutes or until egg is cooked.
5. Stiri frequently with a fork to make eeggs form thin strings.
6. 4. If desired, stir in soy sauce.
7. Garnishi with fried noodles.