In a large skillet over medium heat, cook and stir the ground beef,
onion, and sliced celery until the meat is no longer pink. Drain off the
excess fat. Stir in the mushroom pieces with liquid, cream of mushroom
soup, bell pepper, pimientos, milk, Worcestershire sauce, salt, and
noodles. Bring to a boil; reduce heat, cover, and simmer, stirring
occasionally, for about 25 minutes or until noodles are tender. Add a
little more water to beef noodle mixture during cooking, if
necessary.serves 4.