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Preheat oven to 350 °F (180 °C).
In a large skillet
Sauté ground beef
Onion and celery over medium heat until meat loses its pink colour. Stir in peas and carrots
Worcestershire sauce
Salt and pepper. Simmer uncovered for 10 minutes.
Meanwhile
In a saucepan dissolve cornstarch in a little of the milk. Add the remaining milk and cook
Stirring
Until sauce comes to a boil and thickens. Stir half of the sauce into the meat mixture. Mix the Canadian Swiss cheese and eggs into remaining sauce; toss with the macaroni.
In a buttered and bread crumbed 12-cup (3 L) baking dish
Spread half of the macaroni mixture. Spoon in the meat mixture. Top with the remaining macaroni mixture.
To make crust
Mix together breadcrumbs and Canadian Cheddar cheese. Spread topping over macaroni. Bake for 20 to 25 minutes or until top is lightly browned.