1 (12 oz.) pkg. Reames Home Style Frozen Egg Noodles
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. milk
1/2 c. water
2 c. shredded Cheddar cheese
1 1/2 c. turkey, cooked and cubed
1 1/2 c. mixed frozen peas and carrots, thawed
2 tbsp. pimiento
1/4 c. seasoned bread crumbs
2 tbsp. Parmesan cheese
2 tbsp. snipped fresh parsley

Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally. Drain.

Combine soup, milk, water and Cheddar cheese in 3 quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas, carrots and pimiento. Spoon mixture into greased 11 3/4 x 7 1/2 inch baking dish.

Combine crumbs, Parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, in 375 F. oven 30 minutes or until hot.

Makes 6 servings.