1 1/2 c. diced cooked ham
1/4 c. chopped onion
2 tbsp. butter
1 can (10 1/2 oz.) condensed cream of mushroom soup
3/4 c. water
1/2 c. shredded sharp cheese
2 tbsp. diced pimiento
1 tbsp. salt
3 qts. boiling water
1 pkg. Dumping Egg Noodles
Chopped parsley

In saucepan, lightly brown ham and onion in butter. Add soup, water, cheese and pimiento; heat until cheese is melted, stirring often. Add 1 tbsp. salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Makes 4-5 servings.