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Mushroom Noodle Casserole

1 lb mushrooms, sliced
1 lg onion, thinly sliced
1 c frozen peas
1 lb egg noodles
2 c chicken stock
4 tbsps flour
1/2 lb nonfat American cheese
1/2 c nonfat Parmesan cheese
1 tbsp butter, optional

Preheat oven to 350 F Cook noodles according to package directions.
Drain. In a non-stick skillet, sweat onion until translucent. Add
mushrooms and cook until they absorb all juices. Stir in frozen
peas and cook over low heat 5 minutes. Set mixture aside. In a
small saucepan bring chicken stock to simmer. In a separate saucepan
cook flour over moderate heat (using butter if desired) for two
minutes. Flour may be lightly browned. Off heat, whisk in chicken
stock. Cook over moderate heat for one more minute, then stir in
cheeses. Combine all ingredients in a casserole or baking dish and
bake for 30 to 40 minutes.

Serving Ideas : Serve with tossed salad, crusty bread, and white
wine.

: May be prepared a day ahead of time and baked just before serving.
Even with the optional butter, this recipe has only 12% calories
from fat.

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