3 lbs. chicken breasts
1 box. Romanoff noodles
1/2 stick butter
1 c. milk
1/2 c. onions, chopped
1 sm. jar pimentos, diced
1 can cream of mushroom soup
Worcestershire sauce, to taste
1 1/2 c. cheddar cheese, grated

Boil chicken until tender; reserve 1 cup broth. Remove chicken from bones and cut into small pieces. Cook the noodles. Melt butter in saucepan and add milk. Heat milk, but do not boil. Add onions, pimentos, mushroom soup and contents of envelope from noodle package. Add reserved broth and cook until thickened, stirring often. Add chicken, noodles and worcestershire sauce. Pour into greased Corningware dish and cover with cheese. Bake at 350 degrees for 30 minutes.