1 chicken, boiled, deboned and cut into pieces (reserve 2 qts. broth)
2 stalks celery, chopped
1 green pepper, chopped
1 pkg. egg noodles
1 can cream of mushroom soup
1 jar mushrooms
1 jar pimentos, chopped
1 lb. Velveeta cheese

Boil celery and green pepper in chicken broth until tender, then cook noodles in same broth until almost done. Drain remaining broth, and stir in cream of mushroom soup, pimento, mushrooms and cheese. Remaining broth can be used to reheat.