6 oz. flat med. noodles
10 1/2 oz. condensed cream of mushroom soup
1/2 c. milk
1 tsp. minced onion
2 tsp. prepared mustard
1 c. sour cream
2 c. cooked ham
1/4 c. bread crumbs
1 1/2 tbsp. butter
1 tbsp. grated Parmesan cheese

Preheat oven to 350 degrees. Grease a 1 1/2 quart casserole.

Boil noodles 4 minutes. Drain and rinse in cold water. In small saucepan combine soup and milk, stirring until smooth. Add onion, mustard, and sour cream, stir to combine well. In greased casserole, layer half the noodles, ham (cut in 1/2 inch cubes) and sauce. Repeat again. Toss bread crumbs with butter; sprinkle over top. Top with Parmesan cheese. Bake uncovered 25-30 minutes. Serves 4.