1/4 c. butter
1/4 c. flour
2 1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
1 tbsp. horseradish
1 tsp. prepared mustard
1 (8 oz.) pkg. noodles, cooked
1 (12 oz.) can corned beef
1 (16 oz.) can peas, drained
1 tbsp. chopped pimento

Preheat oven to 350 degrees. Melt butter. Add flour, stir until smooth. Add milk, cook until thickened, stir constantly, add seasonings. Add half of sauce to drained noodles. Line bottom and sides of 2 quart casserole with noodle mixture. To remaining sauce add cubed corned beef and peas. Fill center of casserole, sprinkle with chopped pimento. Bake 20 minutes. Serves 6 to 8.