10 oz. wide egg noodles
1/2 cup milk
one 10 1/2 oz. can cream of mushroom soup
1 cup sour cream
1 tsp. mustard
1 tsp. instant minced onion
dash of black pepper
2 cups cubed ham
Preheat oven to 325 degrees F.
Cook noodles according to directions; drain.
Meanwhile, blend milk with cream of mushroom soup. Heat in a saucepan, stirring to make a smooth sauce.
Stir in sour cream, mustard, onion and pepper.
In a greased 2-quart casserole
, arrange half of the noodles, half the ham and half the sauce. Repeat layers in same order.
Bake uncovered in a 325°F oven for 25 minutes. Enjoy! -Diana