Chicken Noodle Tetrazzini with Parmesan - serves 4

Preparation - 25 minutes, cooking time - 15 minutes.

12 uncooked ounce medium egg noodles
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cup skim milk
1 cup water
2 chicken bouillon cube
1/3 tsp pepper
1/3 tsp cayenne pepper
1 10 oz package frozen peas
1/2 thawed cup nonfat plain yogurt
3 divided tbsp Parmesan cheese
8 sliced ounce mushroom
2 diced cup 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 tbsp of the Parmesan cheese.
Preheat oven to 425: 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.