2 c. cooked, diced chicken
1 stalk celery, chopped
1/4 c. green pepper (optional)
1/8 c. chopped onions
2 hard boiled eggs, chopped
Salt and pepper to taste

Mix all the above ingredients together. Cook about 2 to 3 handfuls of thin noodles until done. Then mix noodles and chicken mixture together, adding 1 tablespoon butter. Again mix 1 can of mushroom soup with the above. Add 1/2 cup milk to soup. Sprinkle Parmesan cheese over casserole. Bake at 400 degrees for 30 to 40 minutes. Serves 4 to 6.