12  oz   Egg Noodles
 1½  cup  Mixed frozen Peas
 1   can  Cream of Mushroom Soup & Carrots  [thawed]
 ½   cup  Milk
 ½   cup  Water
 2   cup  Cheddar Cheese  [shredded]
 2   tbl  Pimento

 1½  cup  Turkey  [cooked & cubed]
 2   tbl  Parmesan cheese
 2   tbl  Snipped fresh Parsley
 ½   cup  Seasoned Bread Crumbs
 
 

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

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 pimento.

Spoon mixture into greased 11x8 baking dish.

Combine crumbs, Parmesan cheese and Parsley.  Sprinkle over top.

Bake, uncovered at 375° for 30 minutes or until hot.

Makes 6 servings.