Ham and Chicken Casserole

1 cup chopped onion
2 tablespoons butter or margarine
2 cups cubed fully cooked ham
2 cups diced cooked chicken
1 medium green pepper, chopped
1/2 cup chopped sweet red pepper
1 cup whole pimento-stuffed green olives
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
8 ounces noodles, cooked and drained
3 tablespoons shredded Parmesan cheese

In a skillet, saute onion in butter until tender. In a large bowl, combine the ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in noodles.

Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese. Bake, uncovered, at 325° for 45 minutes or until bubbly. Makes 8 servings.