1 (8 oz.) pkg. noodles
2 tbsp. butter
2 tbsp. onion, minced
1 c. celery, sliced
2 tbsp. flour
1/4 tsp. dry mustard
2 1/2 tsp. salt
Pepper to taste
2 1/2 c. milk or 1 can cream of mushroom soup
2 tsp. Worcestershire sauce
1 c. grated cheese
2 c. turkey or chicken, diced
3 tbsp. pimento, chopped
1 c. roasted almonds (optional)
1 c. bread crumbs

Cook noodles according to package directions; drain. Melt butter in skillet. Add onion and celery; cook, stirring, about 5 minutes. Blend in flour, mustard, salt, and pepper. Add milk (or cream of mushroom soup) and Worcestershire sauce. Cook and stir until thick and smooth. Stir in cheese, chicken, pimento, noodles, and half of the almonds. Turn into a shallow casserole dish and top with bread crumbs and almonds. Dot with butter and bake about 20 minutes or until browned