2 1/2 c. uncooked egg noodles
4 tbsp. Crisco shortening
4 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
2 c. milk or broth (cold)
1 tbsp. grated onion
1 can cream of mushroom soup
3 tbsp. cut pimento and 3 tbsp. cut parsley (both optional)
2 c. cooked chicken, cut bite size

Cook noodles. Melt Crisco, add flour and seasonings and blend. Stir in milk gradually. Add onion and cook, stir over low heat until thickened. Add soup, chicken, noodles, pimento and parsley. Mix. Turn into 2 quart greased casserole. Sprinkle with buttered bread crumbs. Bake 30-40 minutes at 375 degrees or until bubbly and brown. Serves six.