Baked Sour Cream Noodles (Low-Fat)

• 8 ounces yolk-free egg noodles (such as No-Yolks)
• 1 1/2 cups fat free sour cream
• 1 cup fat-free cottage cheese, drained
• 1/4 cup skim milk
• 2 garlic cloves (we use 4)
• 1 teaspoon low-sodium worcestershire sauce
• 1/8 teaspoon white pepper (or to taste)
• 1/4 cup parmesan cheese, shredded or 1/4 cup parmesan cheese, grated
• 1 tablespoon poppy seed

1. Preheat the oven to 350 degrees farenheit, 175 celsius, or gas mark 4.
2. Lightly spray a 2 quart casserole dish with cooking spray.
3. Prepare the egg noodles per package directions omitting the oil and salt, drain well.
4. While noodles are cooking, in a large bowl stir together the sour cream, cottage cheese, milk, garlic, worcestershire, and pepper.
5. Stir in the cooked noodles, and spoon into the casserole dish.
6. Bake uncovered, for 15 minutes.
7. Sprinkle with the parmesan and poppy seeds and bake for 5 minutes more.

egg noodles, sour cream, cottage cheese, milk, garlic, worcestershire sauce, white pepper, parmesan cheese, poppy seed

Taken from www.food.com/recipe/baked-sour-cream-noodles-low-fat-408970 (may not work)