1 c. chopped onion
1 c. chopped celery
1/2 c. chopped green pepper
1/4 c. butter
10 3/4 oz. can condensed cream of celery soup
3 c. water
1 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
4 c. egg noodles
1 c. lightly packed shredded cheddar cheese
2 tbsp. grated Parmesan cheese
2 c. diced cooked beef
10 oz. pkg. frozen peas, thawed

Saute the first 3 ingredients in butter in large kettle over medium heat. Add next 5 ingredients; bring to boil. Gradually add noodles so that water continues to boil. Cover; simmer 5 minutes, stirring occasionally. Add next 4 ingredients; cover, cook 2 minutes or until noodles are tender. Toss gently until cheese melts. Serve immediately.