8 oz. noodles
2 (10 1/2 oz.) cans mushroom soup
2 c. milk
2 tsp. salt
1/8 tsp. pepper
2 tbsp. grated onion
2 c. frozen carrots and peas, partially cooked (10 oz. box)
1/4 c. chopped pimento
2 (7 oz.) cans (1 1/2 c.) flaked tuna or boned chicken

Cook noodles in boiling, salted water. Drain and rinse. In separate bowl, thoroughly combine soup, milk, salt and pepper. Then add onion, carrots and peas, pimento and tuna or chicken. Mix well. Combine with noodles. Pour into greased 3-quart casserole dish. Bake at 375 degrees about 30 minutes.