1 (16 oz.) pkg. Reames frozen egg noodles
2 c. cooked, diced turkey
2 oz. chopped pimento
1 (10 oz.) pkg. (2 1/2 c.) frozen peas and carrots
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. milk
1 c. water
3 c. shredded Cheddar cheese
1/3 c. seasoned dry bread crumbs
2 tbsp. grated Parmesan cheese
2 tbsp. snipped fresh parsley

Cook noodles in boiling water 20 minutes. Drain. While noodles cook, combine soup, milk, water and cheese in medium saucepan. Heat to a boil, stirring frequently to prevent scorching. Combine noodles, turkey, pimento, peas and carrots in large mixing bowl. Pour cheese sauce over top and mix. Place mixture in a 9 x 13 inch baking dish. Combine bread crumbs, Parmesan cheese and parsley. Sprinkle over casserole. Bake uncovered for 30 minutes.