4 ounces canned whole mushrooms
2 C cooked ham, cubed
1/4 C chopped green bell pepper
1/4 C chopped onion
2 tbsp melted butter
1/8 tsp ground black pepper
1 dash paprika
1 tsp Worcestershire sauce
1 C water
4 ounces medium egg noodles
1 C sour cream

Drain canned mushrooms, reserving 1/4 cup liquid. Set aside. Sauté ham, green pepper and onion in butter in a large skillet. Stir in black pepper, paprika and Worcestershire sauce.

Add water, reserved mushroom liquid and noodles. Bring to a boil. Cover, reduce heat and simmer 20 minutes, adding mushrooms during last 5 minutes of cooking.

Stir in sour cream and cook until thoroughly heated. (Do not boil.)