1 (8 oz.) pkg. egg noodles, cooked in salt water
1 lg. can "Worthington choplets, " cubed & dusted with Worthington meal or flour
1 (8 oz.) can button mushrooms
1 lg. grated onion

Saute mushrooms and onions until golden brown.

Saute choplets separately.

2 cans mushroom soup
4 sm. pkg. cream cheese
1 c. milk

Cook in double boiler until well blended.

1 can pimiento, chopped fine

Mix all together, choplets and noodles. Add mushroom sauce. Top with bread crumbs. Bake at 350 degrees for 45 minutes. Use large Pyrex.