1 (5 oz.) pkg. wide egg noodles
1/2 c. chopped green pepper
1/2 c. chopped onion
3 tbsp. melted butter
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/2 c. milk
1 (6 oz.) can sliced mushrooms
1/4 tsp. black pepper
1 (12 oz.) carton cream style cottage cheese
3 c. chopped cooked chicken
1 (10 oz.) pkg. mild Cheddar cheese, shredded
1/2 c. grated Parmesan cheese

Cook noodles and drain. Saute green pepper and onion in butter. Remove from heat; stir in soup, milk, mushrooms, and black pepper. Arrange 1/2 noodles in an ungreased 13 1/2 x 8 1/2 x 2 inch baking dish; cover with half of soup mixture. Top with half of cottage cheese and half of chicken; sprinkle with half the Cheddar cheese. Repeat layers. Top with Parmesan cheese. Bake at 350 degrees for 45 minutes. 8 servings.