Where's The Beef?

Until spending time with an old friend many years ago I had never heard of any other style of stroganoff other than beef stroganoff. While at my friends house her and her mother got to reminiscing about the stroganoff her mother made using ham. They went on and on about how good it was and it made us all so hungry just talking about it we ended up having to run to the store for the ingredients. It took her mother no time at all to put this meal together and let me tell you it was delicious. Now I have another great use for leftover ham.

Ham Stroganoff

1 lb. cooked ham, cut into strips
1/2 chopped onion
2 tbsp. butter
1 small can cream of mushroom soup (do not dilute)
1 (4 oz.) can sliced mushrooms, not drained
1 (8 oz.) sour cream
1 pound bag of Extra Wide Egg Noodles

Sauté ham and onion in butter until onion is tender. Stir in soup and mushrooms; cook over medium heat 5 minutes, stirring occasionally. Stir in sour cream and cook just until thoroughly heated. Serve over Egg Noodles