6 oz. (1 pkg.) egg noodles
14 oz. (1 can) chicken stock
12 oz. (1 can) chicken
1 small onion, chopped
1/2 c. mushrooms, chopped
10 oz. (1 can) soup, cream of mushroom
3/4 c. non-fat yogurt
1 1/2 c. low-fat cheese

Cook noodles in chicken stock adding sufficient water to make the quantity of liquid required for the directions on noodle package.

Flake chicken. Combine with onion, mushrooms and soup (no additional water) and yogurt. Removed noodles with slotted spoon and add (with juice dripping from the noodles) to mixture. Mix well. Place in a greased 9x13-inch casserole dish. Top with cheese.

Bake at 350°F for 30 minutes.