1 1/2 qt. chicken broth
1 pt. cut up chicken, cooked
1 (12 oz.) pkg. wide noodles
1/4 c. pimento
1 sm. can peas
1/2 lb. grated sharp cheese
1 tsp. onion flakes
1 can cream of mushroom soup
Parsley

Cook noodles 10 minutes with onion and parsley in chicken broth. Drain and add 1/2 cup chicken broth, pimentos, peas, chicken and mushroom soup. Mix well and season to taste. Top with grated cheese and bake for about 50 minutes until it starts to brown on top. Spray dish with Pam. (Caution: will cook over if dish is too full.)