Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      quarts        water
   2      tablespoons   salt
   1      teaspoon      salad or olive oil
   1      package       wide egg noodles -- (5 oz.)
     1/2  cup           chopped green pepper
     1/2  cup           onion
   3      tablespoons   butter or oleo
   1      can           cream of -- (10 3/4 oz.)
                        chicken soup -- (undiluted)
                        paprika -- (optional)
     1/2  cup           milk
   1      can           sliced mush- -- (6 oz.)
                        rooms -- drained (optional)
     1/4  teaspoon      black pepper
   1      carton        cream style -- (12 oz.)
                        cottage cheese
   3      cups          chopped cooked chicken
   1      package       mild cheddar -- (10 oz.)
                        cheese -- shredded
     1/2  cup           grated parmesan cheese

Preparation:

Bring water, salt and oil to boil; slowly add noodles. Allow water to return to a boil; cook 12 to 15 minutes, stirring occa- sionally. Drain and set aside. Saute green pepper and onion in butter until tender. Remove from heat; stir In soup, milk, mush- rooms and black pepper. Arrange half of noodles in ungreased 13 1/2 x 8 1/2 x 2 inch baking pan; cover with half of soup mix- tare. Top with half of cottage cheese and half of chicken; sprin- le with half of Cheddar cheese. Repeat layers. Top with Par- mesan cheese; sprinkle with paprika. Bake at 350F for 45 min utes.