4 ounces noodles, uncooked
1 can cream of Mushroom
1/2 cup milk
1 teaspoon onion, minced
1 cup sour cream
2 teaspoons prepared mustard
2 cups ham, cooked & julienned
1/4 cup bread crumbs, dry
1 tablespoon parmesan cheese
Preheat oven to 350°. Grease a 1-1/2 quart casserole. In a large kettle, bring water to boiling. Add noodles and return to boiling; boil until done.
Drain and rinse with cold water. Meanwhile, in a small bowl, combine the soup and milk, stirring until smooth. Add onion, mustard and sour cream, stirring to combine well.
In a casserole, layer half the noodles, ham, then sauce. Repeat. Stir the bread crumbs into the melted butter and sprinkle over casserole, top with cheese. Bake, uncovered, 25-30 minutes, or until golden brown.
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