1 pk 12oz PACKAGE FROZEN EGG
NOODLES
1 cn 10 3/4 oz 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 tb PIMIENTO
1 3/8 c  SEASONED BREAD CRUMBS
2 tb PARMESAN CHEESE
2 tb SNIPPED FRESH PARSLEY (1 1/2
Teaspoons dried)

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″ baking dish. Combine crumbs,
parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, in 375
degree oven 30 minutes or until hot.