4 oz. noodles
1 can (10 1/2 oz.) cream of mushroom soup, undiluted
1/2 c. milk
1 tsp. instant minced onion (reconstituted)
2 tsp. mustard (French's)
1 c. sour cream
2 c. ham, cut into 1 inch slivers
1/4 c. packaged dry bread crumbs
1 1/2 tbsp. melted butter
1 tbsp. grated Parmesan cheese

1. Preheat oven to 350 degrees. Grease 1 1/2 quart casserole.

2. In large kettle, bring water to boil. Add noodles and return to boiling. Boil 3-4 minutes. Drain and rinse with cold water.

3. Meanwhile, in small saucepan, combine soup and milk, stirring until smooth.

4. Add onion, mustard, sour cream; combine well.

5. In casserole, layer 1/2 noodles, ham and sauce.

6. Toss bread crumbs in melted butter. Repeat layering noodles, ham and sauce. Sprinkle crumbs over casserole. Top with cheese.

7. Bake, covered, 25 to 30 minutes, or until golden brown. 6 servings.