4 tbsp. butter, divided
1 lb. fresh mushrooms, sliced
1/2 c. minced onion
8 oz. medium width egg noodles, cooked
1 c. sour cream
1/4 c. chopped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. frozen peas (optional)
1 c. bread crumbs

In large skillet melt 3 tablespoons butter; add mushrooms and onion; saute 5 minutes. Combine mushroom mixture with next five ingredients; add peas. Spoon into 2 quart casserole. In small saucepan, melt remaining butter. Stir in bread crumbs. Spoon over casserole. Bake in preheated, hot (400 degrees) oven for 5 minutes or until hot. Yields 6 to 8 portions.