3/4 cup Skim milk
1 1/2 Tbs Cornstarch
2 Tbs Minced fresh parsley
1 dash Of worcestershire sauce
2 cups 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 pinch Cayenne pepper
1 pinch Dry mustard
5 Tbs Grated sharp
American cheese optional
2 Tbs Seasoned bread crumb


Servings: 1 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.