Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          water
   2      pounds        unpeeled large fresh shrimp
   1      package       medium egg noodles -- (8-oz)
     1/2  cup           sliced green onions
     1/4  cup           chopped green pepper
   2      tablespoons   butter or margarine -- melted
   2      cans          cream of mushroom soup -- undiluted
   1      carton        -- (8-oz) plain yogurt
     1/2  cup           shredded cheddar cheese -- (2 oz.)
   1 1/2  teaspoons     chopped fresh dill -- or-
     1/2  teaspoon      dried dillweed
     1/2  teaspoon      ground white pepper
     1/4  teaspoon      salt

Preparation:

Preheat oven to 350F. Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp begin to turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set aside. Cook noodles according to directions. Drain. Cook green onions and green pepper in butter in a Dutch oven over medium-high heat, stirring constantly, until tender. Add soup and next 5 ingredients. Gently stir in chopped shrimp and noodles. Spoon mixture into a lightly greased shallow 2 1/2-qt. casserole. Arrange whole shrimp on top of casserole. Bake, uncovered, at 350F for 35 minutes or until thoroughly heated.