8 oz. wide egg noodles
2 tbsp. butter
1 green pepper, minced
1 pimiento, minced
1/4 tsp. salt
1 c. milk
1 c. American cheese, grated
2 eggs, well beaten
1/4 tsp. ground pepper

Cook noodles in boiling water until tender and drain. Melt butter in a Dutch oven or large saucepan and cook green pepper and onion until tender. Add noodles and remaining ingredients and mix thoroughly.

Place noodles in a buttered ring mold. Set mold in a pan of water and bake 1 hour at 325 degrees. Unmold. Fill center with creamed mushrooms and peas, or add diced chicken, tuna, and more chopped pimientos to cream sauce.