4 oz. noodles
1/2 c. milk
1 tsp. Grey Poupon mustard
2 c. cooked ham, diced (I often use canned ham)
1 1/2 tbsp. butter, melted
1 tbsp. grated Parmesan cheese
1 can cream of mushroom soup
1 tsp. instant minced onion (or chopped fresh)
1 c. sour cream
1/4 pkg. dry bread crumbs or crushed Ritz crackers

Preheat oven to 350 degrees. Grease 1 1/2 quart casserole. Cook noodles 3 minutes. Drain and rinse in cold water. In small saucepan combine soup, soup can of milk, stirring until smooth. Add onion, mustard and sour cream. Mix 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. I often add mushrooms and canned fried onions instead of bread crumbs.