2 tbsp. butter (butter)
1/2 green pepper, chopped
1 can tender chunk ham
Juice of 1 lemon
2 c. cooked med. egg noodles = 2 3/4 c. uncooked egg noodles
1 sm. onion, chopped
1 (4 oz.) can sliced mushrooms (drained)
1 c. sour cream

Preheat oven to 350 degrees. Melt butter in heavy skillet over moderate low heat (about 225 degrees). Add onion, green pepper and mushrooms; cook until soft. Flake ham by breaking apart with a fork and stir in with lemon juice and sour cream. Heat 3 minutes.

Arrange half the noodles in a greased 1 1/2 quart casserole. Pour in ham mixture. Top with remaining noodles. Bake approximately 30 minute or until bubbly. Serves 4.