---------- Recipe via Meal-Master (tm) v8.02
  Categories: Casseroles, Side dish
       Yield: 1 servings
     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
       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.