Chicken Noodle Tetrazzini

Serves 4

12 oz. Medium Egg Noodles, uncooked
2 tbsp. butter
2 tbsp. all-purpose flour
1 1/2 cups skim milk
1 cup water
2 chicken bouillon cubes
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
1 10-oz. package frozen peas, thawed
1/2 cup non-fat, plain yogurt
4 tbsp. grated Parmesan cheese, divided
8 oz. fresh mushrooms, sliced
2 cups diced, cooked chicken

Prepare egg noodles according to package directions. While noodles are cooking, melt butter 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 tablespoons of the Parmesan cheese.

Preheat oven to 425F. 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.