4 oz. noodles
1 (10 1/2 oz.) can condensed cream of mushroom soup, undiluted
1/2 c. milk
1 tsp. instant minced onion
2 tsp. prepared mustard
1 c. sour cream
2 c. leftover cooked ham, cut in 1" slivers
1/4 c. packaged dry bread crumbs
1 1/2 tbsp. butter, melted
1 tbsp. Parmesan cheese, grated

Preheat oven to 350 degrees. Grease 1 1/2 quart casserole. In large kettle, bring water to boiling. Add noodles and return to boiling; boil 3 minutes. Drain and rinse with cold water. Meanwhile, in small saucepan, combine soup and milk, stirring until smooth. Add onion, mustard and sour cream, stirring to combine 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.