8 oz. egg noodles
3/4 c. mushrooms (4 oz. each)
4 tbsp. butter
3 tbsp. onion, chopped
1/2 tsp. celery salt
Few grains cayenne pepper
1 can cream of chicken soup
1 (1 2/3 c.) can evaporated milk
2 tbsp. pimento, chopped
2 to 3 c. chicken, cubed
1/2 to 1 c. Cheddar cheese
1/4 c. Parmesan cheese

Cook noodles until tender. Drain. Rinse in hot water. Drain mushrooms and save liquid. Melt butter in saucepan and saute onion in it. Add seasonings and mushroom liquid. Blend in chicken soup. Stir until smooth. Gradually add milk, stirring constantly until smooth and thickened.

In buttered casserole, mix noodles, chicken, mushrooms and pimento. Pour sauce over thin and top with cheeses. Bake approximately 1 hour at 350 degrees. Let stand 10 to 15 minutes before serving.