3 qts. water
2 tbsp. salt
1 tsp. olive oil
1 (5 oz.) pkg. wide egg noodles
1/2 c. chopped green pepper
1/2 c. chopped onion
3 tbsp. melted butter
1/2 c. milk
1 can cream of mushroom soup
1 (6 oz.) can sliced mushrooms, drained
1/4 tsp. black pepper
1 (12 oz.) carton cream style cottage cheese
3 c. chopped cooked chicken
1 (10 oz.) pkg. shredded cheddar cheese
1/2 c. grated Parmesan cheese
Paprika

Bring water, salt and olive oil to a boil; slowly add noodles. Return to boil and cook 12-15 minutes, stirring occasionally. Drain and set aside.

Saute pepper and onion in butter until tender. Remove from heat; stir in soup, milk, mushrooms and pepper. Arrange half the noodles in ungreased 13 1/2 x 8 1/2 x 2 inch baking pan. Cover with half the soup mixture.

Top with half the cottage cheese and half the chicken; sprinkle with half the cottage cheese; sprinkle with half the cheddar cheese. Repeat layers. Top with Parmesan cheese. Sprinkle with paprika. Bake at 350 degrees for 45 minutes. Makes 8 servings.