1/4 C. all-purpose flour
1 C. low-salt chicken broth
1 C. 2% reduced-fat milk
1/4 tsp. black pepper
1 T. stick margarine or butter
2 C. sliced mushrooms
1/2 C. diced green bell pepper
3 C. hot cooked wide egg noodles (about 5 oz. uncooked pasta)
1 C. lean cubed cooked ham
1/3 C. grated Parmesan cheese
1 T. dry sherry
1/3 C. dry breadcrumbs

Preheat oven to 450. Place flour in a bowl; add broth, milk, and pepper. Stir the flour mixture well with a whisk. Melt margarine in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; sauté 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, noodles, ham, cheese, and sherry in a 1-1/2-quart casserole or 10-inch round gratin dish; sprinkle with breadcrumbs. Bake at 450; for 10 minutes or until bubbly.

Yield: 5 servings
Serving size: 1 C.

Calories: 293
Fat: 9.3g
Fiber: 1.9g