1 (8 oz.) pkg. narrow egg noodles
1/4 c. onion, chopped
1/4 c. green pepper, chopped
2 tbsp. butter
1 can cream of chicken soup
1 c. sour cream
1/4 c. milk
1/3 c. ripe olives, sliced
1/2 tsp. salt
1/4 tsp. pepper
2 c. cooked chicken, diced
1/3 c. blanched slivered almonds

Cook noodles in salted water and drain. Set aside. Sauté onion and pepper in butter. Add remaining ingredients, except almonds and mix well. Stir in noodles and put into greased 1 1/2-quart casserole.

Bake 40 minutes at 350°F.