3 tbsp. butter
1 c. chopped celery
1/4 c. chopped onion
1/4 of a can of cream of chicken soup
2 c. milk
1 can sliced mushrooms
1 can diced pimentos
1/2 tsp. tarragon leaves
1/4 tsp. pepper
2 c. diced chicken
1 pkg. egg noodles
2 tbsp. butter
1 tbsp. parsley flakes

In large pan melt butter, cook celery and onions until tender. Add soup, milk, mushrooms, pimentos, tarragon and pepper. Stir and heat to boiling. Reduce heat. Add chicken, prepared noodles and drain. Toss with butter and parsley flakes. Serve with creamed chicken over noodles.