Place chicken in 1 cup water in saucepan. Cover & cook until tender. Drain
& debone chicken. Cut into strips & set aside. Bring 3 quarts water & salt
to a boil in large Dutch oven. Gradually stir in noodles. Return water to
boil for 14-15 minutes. Drain noodles & return to Dutch oven. Add peas,
chicken, mushrooms & pimento. Beat egg yolks & milk with fork until foamy.
Gradually add to noodles, stirring well. Add Parmesan cheese & pepper. Cook
over medium heat, stirring gently, until mixture thickens. Serves 8.
LOTTIE UNDERWOOD
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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