1 pkg. (8 oz.) broad noodles, cooked and drained
1 pkg. (10 oz.) frozen peas, thawed
1 pkg. (10 oz.) frozen spinach or broccoli spears, cooked and drained
1 lb. frankfurters, sliced
1 can (10 oz.) cream of mushroom soup
1/2 c. milk
4 tbsp. butter
1/2 c. sour cream
4 slices bacon, cooked and crumbled

Combine noodles, 1 1/2 cup peas and butter; mix lightly. Place spinach or broccoli in bottom of buttered 2 1/2 quart casserole. Spread noodle mixture over spinach or broccoli. Combine frankfurters, soup, sour cream and milk; mix well; pour over noodles. Bake in a hot oven (400 degrees) about 25 minutes. Sprinkle bacon and peas over top; bake 5 minutes more.