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Preheat oven to 350°. Grease a 2 1/2 to 3 quart
baking dish.
In large skillet or saucepan over low heat, melt
butter; saute mushrooms until tender. Blend in
flour, stirring until smooth and bubbly. Gradually
add chicken broth, milk, pimiento, and salt and
pepper; stir constantly until sauce is thickened.
Stir in chicken, peas, and 1/2 cup of Parmesan
cheese, and the cooked noodles. Spoon the mixture
into the prepared baking dish. Sprinkle some
Parmesan cheese over top. Bake chicken noodle
casserole 20 to 25 minutes, until hot and bubbly.
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