3 tbsp. butter
1/2 c. onion, minced
1 lb. fresh mushrooms, sliced
8 oz. medium width egg noodles (cooked)
1 c. sour cream
1/4 c. fresh parsley, chopped
1 1/2 tsp. salt
1/4 tsp. ground pepper
1 tbsp. butter
1 c. soft bread crumbs

In a large skillet, melt 3 tablespoons butter. Add onions and mushrooms and sauté for 5 minutes. Combine mushroom mixture with cooked noodles, sour cream, parsley, salt and pepper. Pour into a greased 2-quart casserole dish.

In a small pan, melt 1 tablespoon butter and add bread crumbs. Mix well. Spoon around the outer edges of casserole dish. Bake at 400°F for about 10 minutes or until it is hot through. Casserole may be prepared early in the day and baked at serving time. If cold, bake about 20 minutes.

Submitted by: Beverly Perry