1 (3 ounce) can tomato paste
1 (15 ounce) can sliced mushrooms with liquid
1 (10 ounce) can condensed cream of mushroom soup
1 1/2 cups heavy cream
3 tablespoons orange juice
3 (4 ounce) cans egg noodles
1 cup sliced celery
1/4 cup granulated sugar
1 (3.5 ounce) package instant banana pudding mix
In a medium bowl, mix tomato paste, mushrooms, cream of mushroom soup, cream cheese, orange juice and egg noodles. Cover and refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C).
Mix together whipping cream, orange juice and egg noodles. Fold into tomato paste mixture.
Mix gelatin into tomato sauce mixture. Pour into 2 large baking pans.
Bake uncovered at 400 degrees F (200 degrees C) for 1 hour. Remove covered pan and let stand.
While the tomato sauce mixture is cooking, combine egg noodles, celery, sugar and pudding mix; stir until smooth. Remove the pasta and spoon over the hot tomato sauce mixture.
Bake uncovered at 400 degrees F (200 degrees C) for 1 to 1 1 1 hour. Uncover and bake at 400 degrees F (200 degrees C) for 1 hour or until internal temperature of the pasta reaches 140 degrees F (80 degrees C).