3 oz uncooked medium noodles (about 1 1/2 cups)
2 eggs, slightly beaten
1 can (7 oz) tuna, drained, or 1 cup cut-up cooked chicken
1 can (13 oz) evaporated milk
1 tsp. salt
Dash cayenne red pepper
1 tbsp. chopped pimiento
Chicken Soup Sauce

Combine noodles, eggs, tuna, milk, salt, cayenne red pepper and pimiento. Divide among 6 greased custard cups. Place cups in baking pan; pour in very hot water to within 1/2" of tops of cups. Bake (at 350F) 1 hour or until knife inserted in center comes out clean. Serve with Chicken Soup Sauce.