1 (7 oz.) pkg. Creamettes Elbow Macaroni, 2 c. uncooked
2 tbsp. butter
1 c. sliced, fresh mushroom
1/4 c. minced onion
1 (11 oz.) can Campbell's condensed cheddar cheese soup
1 (10 3/4 oz.) can Campbell's condensed cream of chicken soup
1/2 c. milk
2 c. diced, cooked chicken or turkey
1 c. frozen peas, thawed
1 (2 oz.) jar chopped pimentos, drained
1 tsp. tarragon leaves
1/8 tsp. white pepper
1/4 c. buttered bread crumbs

Prepare Creamettes Elbow Macaroni according to package directions. Drain. Meanwhile, prepare sauce. In 2 quart saucepan over medium heat, in hot butter, cook mushrooms and onions until tender. Do not brown. Stir in remaining ingredients except macaroni and bread crumbs. Heat through. In 2 1/2 quart baking dish, combine sauce and macaroni; toss to coat evenly. Bake at 350 degrees for 30 minutes; stir. Top with bread crumbs. Bake 10 minutes more. Makes 6-8 servings.