1 can Campbell's cream of chicken soup
1 1/2 c. cubed cooked ham or luncheon meat
1 can (4 oz.) sliced mushrooms, drained
2 tbsp. butter
2/3 c. milk
1 tbsp. sherry (optional)
2 c. cooked noodles

In saucepan, brown ham and mushrooms in butter. Stir in rest of ingredients. Heat. Stir now and then. Garnish with parsley. Makes 4 servings.