Pork and Noodle Bake

2 1/2 to 3 pounds boneless pork loin or other lean pork, trimmed and cut into small cubes
2 tablespoons olive oil
1/2 cup chopped onion
1 cup thinly sliced celery
1 teaspoon salt
1/2 teaspoon dried leaf thyme, crumbled
1/4 teaspoon ground black pepper
1 can condensed cream of mushroom soup
1 cup water
3 cups uncooked wide noodles
1 cup frozen peas, thawed
1 can (4 ounces) sliced mushrooms
1 jar (2 ounces) chopped pimiento, drained
1/2 cup grated Cheddar cheese
buttered soft bread crumbs

In a skillet over medium heat, brown pork in olive oil. Add onion and celery; sauté for about 3 minutes. Add salt, thyme, pepper, mushroom soup and water. Cover and simmer for 1 hour.

Meanwhile, cook and drain noodles. Add noodles, peas, mushrooms, pimiento and shredded cheese to the pork mixture. Transfer to a lightly buttered large shallow baking dish. Top with buttered bread crumbs; bake at 375° for 30 minutes.