Served as main course. Vegetarian dish.

3/4 cup Skim Milk

1 1/2 Tablespoon Cornstarch

2 Tablespoon Minced fresh Parsley

1 ds Of Worcestershire Sauce

2 cup Tender cooked medium Egg Noodles, drained

16 oz Low fat Cottage Cheese

1/2 cup Plain low fat Yogurt

1 can (4-oz) drained Mushroom, Pieces

1 Minced Onion

Salt and Pepper to taste

1 pan Cayenne Pepper

1 pan Dry Mustard

5 Tablespoon Grated sharp American Cheese (optional)

2 Tablespoon Seasoned Bread crumb

Blend milk and cornstarch in saucepan; cook mixture over low heat, stirring constantly, until it simmers and thickens. Stir in parsley, Worcestershire, cayenne and mustard. In nonstick baking dish, combine milk mixture with noodles, cottage cheese, yogurt, mushrooms, onion, salt and pepper. Sprinkle top with grated cheese and bread crumbs. Bake uncovered, in preheated 350 degree oven for 30 minutes.

Serves: 1

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