- 1/2 lb egg noodles, uncooked
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 tsp onion salt
- 2 tsp dijon
- 1/2 tsp salt
- 1 cup sour cream
- 1 tsp worcestershire sauce
- 1/4 cup panko
- 1 tbsp parmesan, grated
- 2 tbsp butter, melted
- cracked pepper
- 2 tbsp parsley, minced
- Cook the noodles in boiling salted water. Drain.
- Grease a 2 quart casserole dish and preheat the oven to 325 F.
- Combine the canned soup and the milk. Add the onion salt, mustard, salt, worcesterwhire sauce, and sour cream. Layer half the noodles and then half the sauce. Repeat.
- Toss the panko with the parmesan, parsley, and butter.
- Sprinkle it over the pasta. Sprinkle with cracked pepper.
- Bake uncovered for 35 minutes. Serve.