1/4 c. butter
1/4 c. flour
2 1/2 c. milk
2 tsp. salt
1/8 tsp. pepper
1 tbsp. prepared horseradish
1 tsp. prepared mustard
1 (8 z.) pkg. noodles, cooked
1 (12 oz.) can corned beef
1 (16 oz.) can peas, drained
1 tbsp. chopped pimento

Melt butter; add flour and stir until smooth. Gradually add milk and cook until thickened, stirring constantly. Add seasonings. Add half of sauce to drained noodles. Line bottom and sides of greased 2 quart casserole with noodle mixture. To remaining sauce add cubed corned beef and peas. Fill center of casserole; sprinkle with chopped pimento. Bake in moderate 350 degree oven for 20 minutes.