In a saucepan, add the soup mix and water, bring to a boil, then reduce heat and simmer 5 minutes.
Measure the evaporated milk in a measuring cup, then drain the liquid from the soup into that, and drain the mushrooms into the milk as well, stir to combine, place noodles in a bowl and set aside.
Same saucepan, melt the butter, when hot, whisk in the flour, ½ teaspoon salt, and dash of pepper until smooth.
Slowly add the broth and milk mixture, whisking until thickened.
Add mushrooms, chicken, peas, onion, and pimento, stir together.
Pour mixture into a 1½ quart casserole and smooth out evenly.
Bake for 25 minutes.
In the bowl with the noodles, add the eggs and ¼ teaspoon salt, mix together.
Spoon noodle egg mixture onto the casserole.
Bake for another 5-10 minutes.
Serve with sides of your choice, enjoy.