When a recipe calls for a can of condensed soup, is the water implied?
In casseroles, pot pies and the like, condensed soup is usually added without additional water. It serves as a thickening agent and will pick up sufficient water from whatever vegetables etc. you also have in the recipe. 
That's not to say you never add water along w the soup, it's just that the desired end result is more often some sort of solid casserole-like dish than merely a souped up soup. If you've uncooked, dry, noodles in there too, you will have to add some liquid beyond the condensed soup, so as to allow them to hydrate properly.