8 oz. med. egg noodles, (about 4 c.)
1 tsp. salt
3 qt. boiling water
1 c. chopped onion
2 tbsp. butter
1 med. brown pepper, chopped
1 can (10 1/2 oz.) cream of mushroom soup
1 c. dairy sour cream
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. cubed, cooked chicken
2 c. (12 oz.) cubed, cooked ham
1 c. ripe or pimento stuffed olives, halved
1 jar (4 oz.) pimento, diced
1 can (14 oz.) artichoke hearts, drained and halved
1/2 c. buttered bread crumbs

Add noodles, salt, to boiling water, cook until tender. Drain. Saute onion in butter until tender. Stir in green pepper, cook 1 minute longer. In large bowl, blend mushroom soup, sour cream, 1 1/2 teaspoon salt, and pepper. Add noodles, onion mixture, chicken, ham, olives, pimento, and artichoke hearts; mix gently. Spoon mixture into a buttered 3 quart casserole. Sprinkle buttered crumbs around edge. Bake in 325 degree oven for about 1 hour. Serve with grated Parmesan cheese. About 8 servings.