1 (10 1/2 oz.) can cream of chicken soup
1/2 c. milk
1 1/2 c. shredded cheddar cheese
1 lb. pork sausage, cooked & crumbled
1 (12 oz.) pkg. wide noodles
1 med. green pepper, chopped
1 med. onion, chopped
Buttered cracker crumbs

Preheat oven to 350 degrees. Generously butter a 2 quart casserole dish. Combine soup and milk, blending well. Heat over medium heat, stirring occasionally. Add 1 cup of cheddar cheese and stir until melted. Cook noodles according to directions. Add cooked sausage, drained noodles, green pepper and onions to cooked noodles; mix well. Pour soup-milk-cheese sauce over all and mix well. Pour into buttered casserole dish. Top with cracker crumbs and remaining 1/2 cup cheese. Cover and bake for 20 minutes. Uncover and bake for an additional 15 minutes until top is golden and bubbly.