2 c. thick white sauce
2 cans Chinese noodles
1 pkg. Velveeta cheese
1 can pimientos, chopped
1/2 green pepper, chopped
1/2 onion, chopped
4 hard boiled eggs
1 can mushrooms

To make thick white sauce, use 3 tablespoons butter and 3 tablespoons flour to 2 cups of milk. Melt cheese in white sauce. Add chopped eggs. Cook pepper and onion in a little butter until soft. Add pimiento and mushrooms and then add to white sauce. Serve on crisp Chinese noodles, which have been heated.