8 oz. uncooked wide egg noodles
1/4 c. butter
1 med. onion, chopped
2 eggs, beaten
1/2 c. dairy sour cream
2 c. diced fully cooked smoked ham (about 1/2 lb.)
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. caraway seed, if desired
1/4 c. dry bread crumbs
Paprika

Drop noodles into 6 cups rapidly boiling water; heat to rapid boil. Cook, stirring constantly, 3 minutes; cover and remove from heat. Let stand 10 minutes; drain.

Heat oven to 350 degrees. Stir butter and onion into noodles. Stir eggs into sour cream. Stir egg mixture, ham, salt, pepper and caraway seed, if desired, into noodles. Sprinkle bread crumbs evenly in greased 2-quart casserole. Pour noodle mixture into casserole. Sprinkle with paprika. Bake uncovered until mixture is set, 40 to 50 minutes.

Serve from casserole or unmold onto heated platter. To unmold, loosen edge of noodles around inside rim with knife. Place inverted platter over casserole; invert noodles onto platter. Garnish with parsley if desired.