Turkey Tetrazinni

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.