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