1 lb. noodles
3 eggs
1 c. milk
Dash of salt and pepper
2 tbsp. ketchup
1 c. grated Cheddar cheese
1/2 tbsp. Worcestershire sauce

CREAMED CHICKEN:

2 c. cooked chicken (diced)
2 tbsp. butter
2 tbsp. flour
1 c. milk or cream
Salt and pepper to taste
1 egg yolk
1 tbsp. parsley
2 tbsp. pimentos (chopped)

Noodle Ring: Grease ring mold with butter or spray with PAM. Cook noodles and drain. Beat eggs well. Combine with other ingredients. Add to noodles and pour into buttered or sprayed Pam ring mold. Set in pan of hot water and bake in a moderate oven (350 degrees) 45 minutes. Unmold carefully onto a large platter and fill the center with creamed chicken.

Creamed Chicken: Make a white sauce of butter, flour and milk. (Save out 2 tbsp. milk to use later.) Season with salt and pepper. Add parsley and pimentos and heat thoroughly. Beat egg yolk, add 2 tbsp. milk and pour into sauce. Cook 2 minutes, stirring constantly, and serve in noodle ring. (Garnish with a little parsley and sprinkle with paprika.) Serves 4-5.