2 c. med. noodles
1/4 c. chopped green pepper
1/4 c. minced onion, real or onion flakes
2 tbsp. butter
1 can cream of chicken or mushroom soup
1 c. sour cream
1/4 c. milk
1/3 c. sliced ripe olives, canned
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 to 2 c. left over turkey, or more
1/4 c. almonds, bag blanched, slivered
1 tbsp. minced parsley, don't need, optional dry or fresh

Cook noodles in salted water. Saute the green peppers and onions in butter until tender. Add soup and add next 6 ingredients. Stir in the noodles. Bake in 1 1/2 quart casserole. Sprinkle almonds on top before baking. Bake 35 to 40 minutes at 350 degrees.