1 (16 oz.) pkg. egg noodles
3/4 c. chopped celery
2 cans cream of chicken soup
1 can cream of mushroom soup
3/4 soup can of water
1/4 c. green pepper
1 sm. jar pimento
1 pkg. frozen peas, thawed
1/2 c. onion
3 (6 oz.) cans boned chicken
1 94 oz.) can mushrooms
1/2 lb. butter

Cook noodles and celery together according to package directions on noodles; drain. Combine all ingredients in large casserole. Bake at 350 degrees for 1 hour.