1 c. chopped onion
2 tbsp. butter
2 c. cubed fully cooked ham
2 c. diced cooked chicken
1 medium green pepper, chopped
1/2 c. chopped sweet red pepper
1 c. sliced pimiento-stuffed green olives
1 can cream mushroom soup
1 c. sour cream
3/4 tsp. salt
1/4 tsp. pepper
8 oz. noodles, cooked and drained
3 tbsp. shredded Parmesan cheese

In skillet, saut onion in butter until tender. In large bowl, combine ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in noodles. Pour into greased 2 1/2-quart baking dish. Sprinkle with the Parmesan cheese.

Bake, uncovered, at 325°F for 45 minutes or until bubbly.

Makes 6 to 8 servings.