Cook in butter 1/2 c. chopped onion until tender. Add: 6 oz. can evaporated milk 1/3 c. grated cheese

Heat and stir. Add: 3 oz. can mushrooms 1/2 c. chopped ripe olives 2 tbsp. minced parsley 2 tsp. lemon juice 6 oz. egg noodles, cooked and drained

Pour into 2 quart casserole. Sprinkle with grated cheese and paprika. Bake at 375 degrees 20 to 25 minutes.