Sausage Noodle Bake

1 lb. ground sausage
8 oz. egg noodles
1 can of cream of chicken soup
8 oz. sour cream
1/2 c. crumbled blue cheese
1 small can of mushrooms, drained
1/4 c. chopped green peppers
1/2 c. bread crumbs
2 T. melted butter

Cook your noodles according to package directions.  I like to use the Amish noodles.  They really knock the "comfort level" of this recipe up quite a few notches.  While the noodles are cooking, brown your sausage until it is brown and crumbly.  Drain. Stir the mushrooms and green peppers into the sausage.  Once the noodles are done cooking, drain them.  Mix the soup, sour cream, and blue cheese in a saucepan.  I use the same pan I used to cook the noodles.  Why dirty up a whole new pan, right?  Stir continually over medium heat, about 5 minutes, or until the cheese has melted.  Dump the drained noodles right back into that soup/cheese mixture and then you might as well go ahead and dump in the sausage mixture, as well.  Give it all a good stir, then pour it into a greased 11 x 9 baking dish.  Sprinkle with bread crumbs and pour the melted butter over top.  Bake in a 350 oven, uncovered, for about 30 minutes.

I made this today and it is one of the first dishes I have made in quite sometime that was worthy enough to put on the blog.  So, you'd better make it!