1 (12 oz.) pkg. wide egg noodles, uncooked
2 tbsp. butter
1 c. sliced fresh mushrooms
1 sm. onion, chopped
1 (10 3/4 oz.) can Campbell's cream of chicken soup
1 (10 3/4 oz.) can Campbell's cream of mushroom soup
2/3 c. milk
2/3 c. water
2 tbsp. dry sherry (optional)
2 c. cubed cooked turkey or chicken
1/2 c. grated Parmesan cheese, divided
1 (2 oz.) jar diced pimento, drained
2 tbsp. chopped fresh parsley

Prepare egg noodles according to package directions; drain. In medium saucepan, melt butter. Add mushrooms and onion; cook until tender. Stir in Campbell's cream of chicken and cream of mushroom soups, milk, water and sherry. Heat through.

Combine noodles, soup mixture, turkey, 1/4 cup Parmesan cheese, pimento cheese. Cover. Bake in a 350 degree oven until hot, 30-40 minutes. Refrigerate leftovers. 6-8 servings.