1 (6 oz.) pkg. wide noodles
2 (10 3/4 oz.) cans cream of mushroom soup
1 lb. crabmeat, picked over
1 green bell pepper, finely chopped
2 tsp. butter
3 green onions, chopped
2 cloves garlic, chopped
2 tsp. curry powder
1/4 c. dry sherry
1 c. dry bread crumbs
1 c. grated sharp cheddar cheese

Cook noodles until done and drain well. Place them in lightly greased 9"x13" pan. Warm soup in saucepan; saute green pepper, garlic and green onions in butter about 5 minutes. Stir vegetables, crab and curry powder in soup. Mix gently but well. Stir in sherry and spoon over noodles. Top with bread crumbs and then with cheese. Bake at 350 degrees for 30 minutes. Serves 6 to 8.