1/2 lb. fine egg noodles
1/2 c. slivered leftover ham
4 oz. can mushroom or 1 lb. fresh
3 tbsp. butter
1 c. cooked peas
1/2 c. Parmesan cheese

Cook noodles until tender. Drain but do not wash. Slice mushrooms if fresh, saute in butter. Add to the hot noodles with butter, ham, peas and the cheese and toss until everything is well coated with the cheese. A good buffet casserole.