6 oz. dry egg noodles
2 c. diced celery
2 env. George Washington broth
1 can condensed mushroom soup
1 sm. can button mushrooms
1 (14 oz.) can cooked garbanzos (or 2 c.)
2 tbsp. grated onion
1 tsp. salt
Accent
2 tbsp. butter
1/2 c. bread crumbs
1 tbsp. oil

Prepare noodles in usual manner. Cook celery in small amount of water and save water. Dissolve the George Washington broth in the celery water while hot. Place mushroom soup in oiled casserole with enough water to rinse can. Slightly brown mushroom slices in skillet with the vegetable oil. Add to casserole with garbanzos, celery, celery water and the dissolved George Washington broth, onion, Accent and salt. Mix and add noodles carefully in order not to break or "mush" them. Stir crumbs into melted butter for topping casserole and bake 45 minutes to 1 hour in 350 degree oven to start. When crumbs are brown, lower heat.