1 (12 oz.) pkg. home style frozen egg noodles
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. milk
1/2 c. water
2 c. shredded cheddar cheese
1 1/2 c. turkey, cooked & cubed
1 1/2 c. mixed frozen peas & carrots, thawed
2 tbsp. pimiento
1/4 c. seasoned bread crumbs
2 tbsp. Parmesan cheese
2 tbsp. snipped fresh parsley

Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally. Drain. Combine soup, milk, water and cheddar cheese in 3 quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas, carrots and pimiento. Spoon mixture into greased 11 3/4" x 7 1/2" baking dish. Combine crumbs, Parmesan cheese and parsley. Sprinkle over top. Bake, uncovered in 375 degree oven for 30 minutes or until hot. Makes 6 servings.