4 to 6 oz. broad noodles
1 can cream of mushroom soup
1/2 c. milk
1 med. onion, chopped
1 c. sour cream
2 tbsp. prepared mustard
2 to 3 c. baked ham diced (or use slice ham to fry)
1/2 c. cashews, chopped
2 tbsp. butter
1/2 c. bread crumbs
2 tbsp. Parmesan cheese

Cook, drain noodles according to package instruction, set aside. Combine soup, milk in a bowl and stir until smooth. Add onion, sour cream and mustard and mix well. Grease 1 1/2 quart casserole, layer half noodles, half ham and half the sauce and sprinkle 1/2 the cashew nuts.

Repeat layers. Melt butter in a small saucepan. Add bread crumbs and cheese and mix well. Sprinkle on top of casserole. Bake at 350 degrees for 30 minutes until brown on top. You can mix it all together instead of layers.