Instructions: Comment: Recipe calls for noodles made with no egg and boiled with no salt or oil. I used bow tie shaped pasta - farfalle.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and garlic; saute until mushrooms are tender. Remove from heat; add noodles and next 6 ingredients, stirring gently.

Transfer mixture to a 1-quart casserole coated with cooking spray. [I left it in oven-proof fry pan.] Top with cheese. Cover and bake at 350 degrees for 20 minutes or until thoroughly heated; uncover and bake 5 minutes or until cheese is browned.

Yield: 6 servings (Nutrition according to author - see MCs calculations below - 118 calories and 10% fat per 1/2-cup serving, Total fat 1.3,Sat Fat 0.2, Cholesterol 1).

NOTES : A sort of macaroni and cheese. The sour cream makes a not too spicy sauce, jazzed up with herbs, mushrooms, onions, pimientos. A fast/effortless/forgiving recipe - when you need something good quick. In addition to the parsley, I added a handful of chopped cilantro. For color, I also added a few halved black olives. AND, I cheated and added some shredded yellow and white cheese (the Mexican mix by Kraft Foods). I doubled the amount of pimiento. (Lowfat sour cream, Tillamook light is the one I prefer.)

Hi all.

This recipe is a keeper. SO lowfat. Not very spicy, so its perfect to serve with more dominant dishes.

Brenda 11/00.

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