4 oz. noodles
1 can (10 1/2 oz.) condensed cream of mushroom soup, undiluted
1/2 c. milk
1 tsp. instant minced onion
2 tsp. prepared mustard
1 c. sour cream
2 c. leftover cooked ham, cut in 1 inch slivers
1/4 c. pkg. dry bread crumbs
1 1/2 tbsp. butter, melted
1 tbsp. grated Parmesan cheese

Preheat oven to 350 degrees. Grease 1 1/2 quart casserole. In large kettle, bring water to boiling. Add noodles and return to boiling; boil 3 minutes. Drain and rinse with cold water. Meanwhile, in small saucepan, combine soup and milk, stirring until smooth.

Add onion, mustard, and sour cream, stirring to combine well. In prepared casserole, layer half the noodles, ham, and sauce. Repeat. Toss bread crumbs with butter; sprinkle over casserole. Top with cheese. Bake, uncovered 25 to 30 minutes, or until golden brown. Makes 6 servings.