1/4 c. butter
2 sliced scallions
1 sm. clove garlic
3 tbsp. whole wheat flour
2 c. milk
1/4 c. parsley
1 1/2 tsp. salt
1/4 tsp. thyme
Dash of nutmeg
1 c. low-fat cottage cheese
1 (8 oz.) pkg. egg noodles, cooked & drained
1/4 c. toasted wheat germ
3 c. cooked vegetables
1 c. grated cheese
1 c. bread crumbs

Preheat oven to 350 degrees. Saute scallions and garlic in butter. Blend in flour, stirring constantly. Slowly add milk, stirring. Add cottage cheese and seasonings. Cook until sauce thickens. Combine noodles, vegetables and sauce; pour into greased 2 1/2 quart baking dish. Top with cheese and bread crumbs. Bake 15 to 20 minutes or until bubbly. Serves 6 to 8.