_2 cups cubed cooked ham_
_1 8-ounce package broad noodles_
_Water_
_1 3-ounce can mushrooms_
_3 tablespoons butter or margarine_
_¼ cup enriched flour_
_2 cups milk (or milk and mushroom liquid)_
_½ teaspoon salt_
_½ teaspoon pepper_
_1 tablespoon chopped pimiento_
_1 tablespoon chopped parsley, if desired_
Cook noodles in boiling salted water until tender. Drain. Cook mushrooms
in butter or margarine until lightly browned. Remove mushrooms, add
flour and mix well. Add milk gradually and cook, stirring constantly
until thickened. Add salt, pepper, pimiento, parsley and ham. Arrange
the cooked noodles in a greased 1½-quart casserole. Add ham mixture,
arrange mushrooms on top. Bake in a moderate oven (350° F.) for 45
minutes. 6 to 8 servings.