|Fine noodles||2 Cup (32 tbs) (Half An 8-Ounce Package)|
|Condensed cream of celery soup||10 3⁄4 Ounce, condensed|
|Milk||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Hard-cooked eggs||6 , shelled and sliced|
|Grated parmesan cheese||3 Tablespoon|
Cook noodles, following label directions; drain.
Place in a greased shallow 4-cup baking dish.
Combine celery soup, milk, mayonnaise or salad dressing, and Worcestershire sauce in a small saucepan; heat slowly, stirring constantly, until smooth and hot; stir half into noodles.
Place egg slices over noodle mixture; spoon remaining sauce over eggs.
Sprinkle Parmesan cheese on top.
Bake in moderate oven (350Â°) for 20 minutes, or until bubbly.