2 c. diced cooked ham
4 tbsp. chopped onion
1 tbsp. butter
1 can (10 1/2 oz.) mushroom soup
1/2 c. water
1 c. shredded Cheddar cheese
1 tbsp. sherry, if desired
2 tbsp. chopped pimento
1 tbsp. chopped parsley

In saucepan brown ham and onion in butter until tender. Blend in mushroom soup and water. Add cheese and sherry. Cook over low heat until cheese melts, stirring often. Cook and drain noodles. Add 2 tablespoons chopped pimento and 1 tablespoon chopped parsley to ham mixture. Serve over noodles. Serves 4.