Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Uncooked Medium Egg Noodles
2 tb Margarine
2 tb All-purpose flour
1 1/2 c Skim milk
1 c Water
2 Chicken bouillon cubes
1/8 ts Black pepper
1/8 ts Cayenne pepper
10 oz Frozen peas; thawed
1/2 c Non-fat, plain yogurt
4 tb Grated Parmesan cheese
-- divided
8 oz Fresh mushrooms, sliced
2 c Diced, cooked chicken

Prepare egg noodles according to package directions. While noodles are
cooking, melt margarine in medium saucepan. Blend in flour until
smooth. Stir in milk, water, bouillon cubes, black pepper and cayenne
pepper. Cook over medium heat, stirring constantly, until mixture
thickens and comes to a boil, about 10 minutes. Stir in peas, yogurt
and 2 tablespoons of the Parmesan cheese.

Preheat oven to 425 degrees F. When noodles are done, drain well. Mix
noodles, mushrooms and sauce with chicken. Turn mixture into lightly
greased 9 x 12-inch baking dish. Sprinkle with remaining Parmesan.
Bake for 15 minutes. Serve immediately.

Each serving provides: 393 Calories; 34 g Protein; 34.4 g
Carbohydrates; 12.9 g Fat; 97.6 mg Cholesterol; 849 mg Sodium.
Calories from Fat: 21%

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