1 c. Celery, chopped

1 c. Green Bell Pepper, chopped

1/4 c. Onion

3 T. Olive Oil

1 (10 3/4 oz.) can Cream of Mushroom Soup

1 T. Soy Sauce

1 (4.5 oz.) jar Sliced Mushrooms, drained

1 tsp. Salt

1/2 tsp. Lemon Pepper Seasoning

1 (8 oz.) package Wide Egg Noodles, cooked and drained

1 (8 oz.) container Sour Cream

Cook first four ingredients in olive oil until vegetables are tender; drain. Stir in mushroom soup, soy sauce, mushrooms, salt, lemon pepper, and sour cream. Cook 2 minutes. Add noodles. Spray casserole dish with vegetable spray. Pour mixture in casserole dish and bake 30 minutes or until bubbly.