Ingredients:

12 oz Creamette® Medium Egg Noodles
3/4 lb veal for stew, cut into 1-1/2 inch pieces
4 oz mushrooms, sliced
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 tsp garlic salt
3/4 tsp paprika
1/4 tsp ground white pepper
1 1/4 cups skim milk
1/3 cup light sour cream
  non-stick cooking spray
4 oz shredded Provolone cheese

Cooking Directions:

1.  Prepare pasta according to package directions, reducing cook time to 3 minutes; drain. 

2.  Preheat oven to 350º F.

3.  Brown veal, mushrooms, onion, green pepper, garlic salt, paprika and pepper in 10-inch non-stick skillet until onion is tender; drain off excess fat. Remove from heat.  Stir in milk and sour cream; set aside.

4.  Arrange half of pasta in bottom of 2-quart casserole which has been coated with non-stick cooking spray. Spread half of veal mixture over pasta; sprinkle with half of Provolone cheese.

5.  Repeat layer of remaining pasta, veal mixture and Provolone cheese.

6.  Bake, covered, 20 to 25 minutes or until hot and bubbly.