8 oz. egg noodles
1 can condensed cream of mushroom soup
1/4 pkg. buttermilk salad dressing mix
1 1/4 lb. fresh turkey breast tenderloins
1 c. mushroom stems and pieces, drained
1 jar sliced pimientos

Hat oven to 325°F. Mix soup and dressing mix (dry). Pour over tenderloins in square baking dish 8x8x2 inches. Top with mushroom and pimientos. Cover and bake until turkey is tender and no longer pink, 50-55 minutes. Salt and pepper to taste. Serve over noodles.

Makes 4 servings.