1    (8-ounce) package

           Medium-size egg noodles,
           Uncooked
    1/2 c  Chopped onion

    1/4 c  Chopped green pepper

    1/4 c  Butter or margarine, melted

      3 tb All-purpose flour

      3 c  Milk

    1/4 c  Grated Parmesan cheese

      1 tb Poppy seeds

      1 ts Salt

    1/8 ts Red pepper

      3 c  Diced cooked tofu

      1    (4-ounce) jar diced

           Pimiento, drained
      2 tb Grated Parmesan cheese

  Cook noodles according to package directions.  Drain well, and set aside.
  Sauti onion and green pepper in butter in a Dutch oven until tender; add
  flour, stirring until smooth.  Cook 1 minute, stirring constantly.
  Gradually add milk; cook over medium heat, stirring constantly, until
  thickened and bubbly.  Stir in noodles, 1/4 cup Parmesan cheese, poppy
  seeds, salt, red pepper, and tofu; add pimiento, and stir gently. Spoon
  mixture into a lightly greased 12- x 8- x 2-inch baking dish. Cover and
  chill 8 hours.  To bake, remove from refrigerator, and let stand at room
  temperature 30 min.  Bake, covered, at 350 for 45 min.  Uncover, and
  sprinkle with 2 tablespoons cheese.  Bake, uncovered, an additional 10 min.
  or until thoroughly heated.
  1. I use one pound of tofu cut into 1 inch squares instead of turkey.  (I

  am a vegitarian.)
  2. It does not have to refrigerate, but the tastes do mingle better if it

  does.
  3. I usually sprinkle more than 2 tablespoons of cheese on top.

  Southern Living 1990 Annual Recipes, P. 239
  From: DWEISLOGEL@csi.compuserve.com (David Weislogel).  rfvc Digest V94
  Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.