1/2 lb. butter
6 rounded tbsp. flour
4 c. milk
1 lb. Velveeta cheese, cut up
1 can tomato soup
1 can mushroom soup
1 lg. can mushrooms
2 tbsp. chopped green pepper
2 tbsp. chopped pimento
2 tbsp. chopped celery
1/2 tsp. onion juice
16 hard-cooked eggs
2 lg. cans Chinese noodles

Make a white sauce of butter, flour, milk. Add cheese; simmer until cheese is melted. Add soups, mushrooms, all other ingredients. Add eggs last. Serve over Chinese noodles. Yield: 16 servings.

This is an excellent brunch or luncheon dish served with spinach salad and hot rolls!