2 (3 lb.) chickens (save broth)
8 oz. spinach noodles
8 oz. egg noodles
2 small jars chopped pimentos
2 cans mushroom soup
1 stick butter
lemon pepper
1 c. chopped black olives
1 1/2 cans water chestnuts
1 lb. Velveeta cheese
1/2 c. milk
1/2 c. chopped celery
1/2 c. onion
1 Tbsp. flour
2 small cans mushrooms (with liquid)
2 cloves garlic, crushed
1/2 c. sherry

Boil and chop chicken. Melt butter in large skillet. Sauté onion, celery, garlic and flour; stir. Add soup, milk, pimento, mushrooms, water chestnuts, olives, lemon pepper, sherry and cheese. Cook noodles in broth; drain and rinse in cold water. Mix together. Bake in 2 large baking dishes. Add 2 teaspoons sherry on top and bake at 350° for 20 minutes.