Instructions: Heat stock in medium saucepan over medium-high heat, then add mushrooms and onion. Cover and cook for 5 minutes or until mushrooms are very soft. Whisk in cheese and yogurt. Lower heat and cook, stirring constantly, until sauce is hot.

Do not boil! Season with pepper. Keep warm over hot water until ready to serve.

Cook fettuccine according to package directions. Drain well and put in a serving bowl. Pour sauce over top and toss to combine. Sprinkle with parsley and serve immediately.

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