16 oz. fresh tofu
1 tbsp. cooking oil
3 c. fresh mushrooms
1 clove garlic, minced
3/4 c. skim milk
1 1/2 tsp. chicken flavoring
1/2 tsp. chervil, or parsley
1 (8 oz.) plain yogurt
2 tbsp. flour
2 c. hot cooked noodles
2 hard cooked eggs, optional

Place tofu in cheese cloth to press out moisture. Cut into 1/2 inch cubes. Stir fry tofu in hot oil 3-4 minutes; remove from skillet. Add mushrooms and garlic to skillet. Cook 2-3 minutes. Remove. Add milk, flavoring and parsley to skillet. Bring to boiling.

Combine yogurt and flour; stir into liquid in skillet. Cook and stir until bubbly. Cook 1 minute more. Stir in tofu and mushrooms; heat through. Serve over noodles. Garnish with egg and dill if desired.