This recipe is by Judy Armstrong from Norwell, MA from a cooking magazine cut out I got.
2 cups medium-wide egg noodles
2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 cup frozen baby peas
1 1/2 cup milk
1 teaspoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1 cup diced ham
1 cup shredded sharp cheddar cheese, divided
2. Meanwhile, heat oil in large skillet over medium heat until hot. Cook onion and bell pepper 3 to 4 minutes or until they begin to soften, stirring occasionally. Add peas; cook and stir 1 minute or until vegetables are crisp-tender.
3. Whisk eggs, milk, mustard, lemon-pepper seasoning and salt in medium bowl.
5. Bake 40-45 minutes or until knife inserted in center comes out clean. Cool in wire rack for 10 minutes.