4 oz. egg noodles
1/2 c. chopped celery
1/4 c. chopped green pepper
1/4 c. butter or chicken fat
1/4 c. flour
13 3/4 oz. can chicken broth or 1 2/3 c. milk
2 tbsp. chopped pimento
1 1/2 tsp. salt
1 tsp. Worcestershire sauce
1/8 tsp. pepper
3 c. cubed cooked chicken
3 eggs, slightly beaten

Cook noodles as directed on package. Drain. In large skillet saute celery and green pepper in butter until tender. About 5 minutes. Blend in flour. Gradually stir in chicken broth, pimento, salt, Worcestershire sauce, and pepper. Cook over medium heat, stirring constantly until mixture boils. Boil 1 minute. Add noodles, chicken and eggs. Blend well. Pour into greased 9 x 5 inch loaf pan. Set in pan containing at least 1 inch hot water. Bake at 350 degrees 70-75 minutes or until knife comes out clean. Cool 10 minutes. Loosen edge with spatula. Invert on serving platter. Garnish with parsley and pimento.