2 1/2 c. broken raw egg noodles
1/2 stick butter
3 tbsp. chopped onion
1 (8 oz.) can mushrooms with liquid, chopped
1 (13 oz.) can evaporated milk
2 tbsp. chopped pimento
3 c. cubed (cooked) chicken or turkey
1/2 c. cubed sharp cheddar cheese
1 can cream of chicken soup
1/2 tsp. celery salt
1/2 c. grated Parmesan cheese

Cook noodles 7 minutes, drain and rinse. In skillet melt butter and saute onions. Add liquid from can of mushrooms, chicken soup, milk, mushrooms, pimento, meat and cheddar cheese. Salt and pepper to taste. Put noodles into greased oblong pan or casserole, pour sauce over top. Sprinkle with Parmesan cheese. Bake at 325 degrees for 30 to 45 minutes. Serves 8 to 10.