3/4 c  Skim milk
1 1/2 tb Cornstarch
2 tb Minced fresh parsley
1 ds Of worcestershire sauce
2 c  Tender cooked medium egg
Noodles drained
16 oz Low fat cottage cheese
1/2 c  Plain low fat yogurt
1 cn (4-oz) drained mushroom
Pieces
1    Minced onion
Salt and pepper to taste
1 pn Cayenne pepper
1 pn Dry mustard
5 tb Grated sharp
American cheese optional
2 tb 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.