2 tbsp. butter
1/4 tsp. onion powder
1 c. corn flake crumbs
1 can cheddar cheese soup
4 c. raw egg noodles
1 c. milk
1 tsp. garlic powder
1 c. cooked diced ham
1 can sliced mushrooms, drained

Preheat oven to 350 degrees. Butter shallow 1 1/2 quart casserole. Cook egg noodles and drain according to directions on package. Combine butter and onion powder. Stir in crumbs until evenly coated. Set aside. Combine soup, milk, garlic powder, ham, mushrooms and noodles. Turn into baking dish. Sprinkle with crumbs. Bake 30 to 35 minutes or until edges are bubbly. Serves 6.