1/3 c. butter, melted
3 c. cooked ham
1 c. sliced onions into rings
1 c. thinly sliced carrots
1 stalk celery, cut up
1 garlic clove finely chopped
3 tbsp. flour
1 tsp. prepared mustard
1/4 tsp. thyme
Dash of pepper
1 1/2 c. beef bouillon
1/4 c. lemon juice
1 (2 oz.) jar sliced pimientos, drained
1 (8 oz.) an sliced mushrooms, drained
1/3 c. sour cream
1/2 c. chow mein noodles

Preheat oven to 325 degrees. Add ham, onion, carrots, celery and garlic to melted butter in skillet. Saute 5 minutes. Blend in flour, mustard, thyme and pepper. Stir in bouillon, lemon juice, pimientos and mushrooms. Cook, stirring constantly, until thick. Remove from heat, stir in sour cream. Put into buttered 1 1/2 quart casserole. Sprinkle top with chow mein noodles. Bake at 325 degrees for 20 to 25 minutes. Serve over chow mein noodles. Makes 6 servings.