1/2 c. sliced celery
1/4 c. chopped onion
2 tbsp. butter
1 (10 3/4 oz.) can condensed cream of chicken or mushroom soup
1 soup can milk
1-2 c. diced, cooked turkey
2 tbsp. diced pimiento
8 oz. (6 c.) Mueller's medium or wide egg noodles
1/4 c. buttered bread crumbs

Cook celery and onion in butter until crisp-tender, but not brown. Blend in soup and milk; add turkey and pimiento. Meanwhile, cook noodles as directed on package. In 2-quart casserole, combine noodles and turkey mixture; top with crumbs. Bake at 350 degrees for 25-30 minutes or until lightly browned. Makes 6 servings.