6 oz. egg noodles
3/4 lb. cooked ham, cut up
1 can cream of mushroom soup
1 can milk
1 1/2 c. frozen cut green beans
1/4 tsp. pepper

In 10 inch skillet; cook ham and onions until brown. Spoon off fat. Add soup, stir until smooth. Slowly add milk. Add beans and pepepr to taste. Heat until boiling. Reduce heat to low. Cover. Cook 5 minutes or until beans are done. Serve over hot noodles.