Instructions: Drain canned mushrooms, reserving 1/4 cup liquid. Set aside. Saute ham, green pepper, and onion in margarine in a large skillet. Stir in black pepper, paprika, and Worcestershire sauce. Add water, reserved mushroom liquid, and noodles; bring to a boil. Cover, reduce heat, and simmer 20 minutes, adding mushrooms the last 5 minutes. Stir in sour cream; cook until thoroughly heated.

(Do not boil.)

Yield 4 servings.

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