8 oz. cooked and drained egg noodles
1 c. condensed cream of mushroom soup
1/2 (4 oz.) pkg. buttermilk salad dressing mix (original flavor)
1 pkg. (about 1 1/4 lbs.) fresh turkey bread tenderloins
8 oz. fresh mushrooms, sliced
1 (2 oz.) jar sliced pimientos, drained

Or 1 (8 oz.) can mushroom stems & pieces, drained

Heat oven to 325 degrees. Mix soup and dressing mix (dry). Pour over tenderloins in square baking dish, 8"x8"x2". Top with mushrooms and pimientos. Cover and bake until turkey is tender and no longer pink, 50 to 55 minutes. Salt and pepper to taste. Serve over noodles. 4 servings.