1 (8 oz.) pkg. spinach noodles or fettuccine
2 lb. lg. shrimp, peeled & deveined
4 tbsp. butter
1 c. sour cream
1 c. mayonnaise
1 can cream of mushroom soup
4 tbsp. dry sherry
1 tbsp. chives, chopped
1 tsp. Dijon mustard
1 c. sharp Cheddar cheese, grated

Cook noodles as directed, but cut the cooking time in half, as they will cook more later. Drain well and place in a large buttered casserole dish.

Melt the butter in a skillet and saute the shrimp for about 5 minutes until pink and just tender. Pour the shrimp and cooking butter over the noodles.

In a medium bowl, combine the sour cream, mayonnaise, mushroom soup, sherry, chives and mustard until well blended. Pour sauce over shrimp. Sprinkle Cheddar cheese on top. Bake at 350 degrees for 30 minutes until cheese is melted and bubbly.