8 oz. (about 6 c.) med. noodles
1/2 c. butter
3 1/2 c. milk
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 (10 3/4oz.) cans (2 1/2 c.) chicken gravy
4 c. diced, cooked chicken
2 tbsp. chopped pimientos

Cook noodles according to package directions; drain. Add 2 tablespoons of the butter and 1/2 cup of the milk. In kettle, melt remaining 6 tablespoons butter. Blend in flour, salt and pepper. Add the remaining 3 cups milk all at once. Cook and stir until mixture thickens and bubbles.

Stir in chicken gravy, chicken, pimientos and noodles. Spread in 13 x 9 x 2 inch baking dish. Bake, covered, in moderate oven, 350 degrees, for 25 minutes.

Combine 1/2 cup fine dry bread crumbs and 1 1/2 tablespoons melted butter. Blend in 2 ounces process American cheese, shredded (1/2 cup). Sprinkle around edges of casserole. Bake 10 minutes more. Can be made into 2 smaller casseroles and one can be frozen.