3 qts. boiling water
8 oz. 1/2" noodles
1 lb. peeled shrimp
2 cans shrimp soup
1/4 c. water
1/4 c. milk
1/8 tsp. white pepper
6 tbsp. dry sherry
2 tbsp. butter
1/2 c. crushed crackers
1/8 tsp. paprika
1/8 tsp. celery salt

Cook noodles. Cook shrimp; peel.

In 2 quart saucepan, make Newburg Sauce: Combine soup, milk, water and pepper. Bring to boiling point. Stir in shrimp and sherry. Preheat oven to 375 degrees. Lightly grease a shallow 2 quart casserole. Layer noodles and Newburg Sauce; ending with sauce. Sprinkle seasoned crumbs on top. Bake 40-45 minutes until bubbly and crumbs brown.