3 c. unbroken noodles
1 tbsp. minced onion
1 c. grated raw carrot
2 eggs, well beaten
2 tbsp. butter
2 tbsp. parsley
1 tsp. celery salt
1 c. evaporated milk

Put 3 cups unbroken broad noodles into boiling salted water and cook rapidly for 5 minutes; then drain and cut with knife. Melt 2 tablespoons butter; add 1 tablespoon minced onion, parsley, carrot, celery salt, and salt and pepper. Cover and simmer without browning for 8 minutes.

Stir this mixture into drained noodles, then add eggs mixed with milk. Pour into a well-buttered ring mold and bake in a very moderate 325 degree oven for 45 minutes or until firm. Remove from oven and let stand for 5 minutes; then turn out on a large, round hot platter and fill center with creamed chipped beef and mushrooms or with creamed mixed vegetables, minced leftover meat and gravy or creamed chicken.