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Noodle Ring with Salmon

3 C standard white sauce 12 t Worchestershire sauce Dash of paprika Dash of pepper 2 C uncooked noodles 2 eggs beaten separately 1 small onion (chopped) Mrs. L. J. Ames. 1 small green pepper 2 hard-boiled eggs 1 small can peas 1 small can mushrooms 1 can salmon Parsley to garnish • Prepare white sauce, season with Worchestershire sauce, pepper and paprika. Cook and blanch noodles. Combine 1 C white sauce with noodles, add yolks of eggs and fold in beaten whites. Bake in moderate oven 30 minutes in well oiled ring pan. Saute onions and green peppers in butter and add with the other ingredients to the remaining white sauce. Turn noodle ring when done onto a chop plate and fill ring with mixture. Garnish with sliced hard-cooked eggs and parsley. Two cups of diced cooked ham and 1 small can asparagus tips may be used in place of the salmon and mushrooms. 1½ C rice 2 t salt 2 T butter