1/2 (8 oz.) pkg. noodles
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. milk
1 tsp. instant minced onion
2 tsp. prepared mustard
1 c. sour cream
2 c. cooked ham, cut into bite-size pieces
1/4 c. dry bread crumbs
1 1/2 T. butter or margarine, melted
1 T. grated Parmesan cheese
Preheat the oven to 350 degrees. Grease or spray a 1 1/2-qt. casserole dish. In a kettle, bring
to boiling enough salted water to cover the noodles. Add the noodles and return to boiling; boil for 3 minutes.
Drain and rinse with cold water. Meanwhile, combine the undiluted soup and milk in a small saucepan and stir until smooth.
Add the onion, mustard and sour cream, stirring to combine well. In the prepared casserole dish, layer half of the noodles,
ham and sauce. Repeat layers. Toss the bread crumbs with the butter or margarine and sprinkle over the casserole.
Top with the Parmesan cheese. Bake, uncovered, for 25 to 30 minutes.