This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

TWO-CHEESE NOODLE BAKE

Bake at 350° for 30 minutes.
Makes 6 main course servings at 229 calories each or 14 side-dish servings at 98 calories each.

5 ounces medium-size egg noodles
1 can (4 ounces) mushroom stems and pieces
Water
1/3 cup nonfat dry milk powder
1 tablespoon cornstarch
1 small onion, finely chopped (1/4 cup)
1/2 teaspoon dry mustard
1 teaspoon salt
Pinch of pepper
1 1/2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
1 pound low-fat cottage cheese
3/4 cup shredded extra-sharp process American cheese

1. Cook egg noodles in boiling salted water 7 minutes, or until tender. Drain.
2. Drain liquid from mushrooms into a measuring cup. Add water to make 3/4 cup liquid. Combine nonfat dry milk and cornstarch in saucepan; stir in mushroom liquid. Cook, stirring constantly, over medium heat until sauce thickens and bubbles. Add onion, mustard, salt, pepper, lemon juice, Worcestershire sauce and mushrooms.
3. Combine noodles and cottage cheese in a shallow 6-cup baking dish. Pour over sauce; toss gently to mix. Sprinkle with American cheese.
4. Bake in moderate oven (350°) 30 minutes, or until bubbly.