1 (8 oz.) pkg. wide egg noodles
1 (5 3/4 oz.) jar stuffed green olives, halved
1 can cream of mushroom soup
1 soup can of milk
1/2 onion, chopped
2 lbs. ground beef
1/2 lb. shredded Cheddar cheese
1 lb. shredded American cheese
2 tbsp. parsley flakes
1/2 c. chow mein noodles

Brown beef and onions. Drain fat. Grate cheese and cut olives in half.

While noodles are being cooked according to package directions, blend soup and milk in a large bowl. Add parsley flakes, olives and cheese.

Mix together and add browned beef and cooked, drained noodles. Place in one large or two medium greased casseroles. Bake at 350 degrees for 50 minutes. Spread chow mein noodles on top and bake 10-15 minutes longer.