Noodles:

8 oz. med. egg noodles
1 tbsp. salt
3 qts. water

Cook noodles in boiling salted water, drain.

Casserole:

1 onion, chopped
2 tbsp. butter
1 green pepper, chopped
1 (10 1/2 oz.) can cream of mushroom soup
1 c. dairy sour cream
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. cubed, cooked chicken
2 c. cubed, cooked ham
1/2 c. halved green olives
1 can artichoke hearts, drained and halved
1/2 c. buttered bread crumbs

Sauté onion in butter until tender. Stir in green pepper and cook 1 minute longer.

In large bowl, blend soup, sour cream, salt and pepper. Add cooked noodles, onion mixture, chicken, ham, olives and artichoke. Mix gently. Spoon mixture into a 3-quart buttered casserole. Top with bread crumbs. Bake 1 hour in 325°F oven.

Serves 8 to 10.