6 (4 oz.) veal cutlets (1/4 inch thick)
2 1/2 c. chopped fresh mushrooms
1/2 c. chopped onion
2 tbsp. chopped fresh parsley
1 tsp. no-salt-added herb salad seasoning
1/4 tsp. coarsely ground pepper
2 tsp. low-sodium soy sauce
1 c. hot water
1 tsp. beef-flavored bouillon granules
Vegetable cooking spray
3 tbsp. all-purpose flour
1/4 c. dry sherry
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. low-fat sour cream
3 c. cooked med. egg noodles, cooked without salt or fat
1 tbsp. chopped fresh parsley

Trim fat from cutlets. Place cutlets between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Combine mushrooms and next 4 ingredients. Spoon 1/4 cup mixture onto center of each cutlet. Reserve remaining mixture. Roll up cutlets, jelly-roll fashion, starting at short side. Secure with wooden picks. Place rolls in a 9-inch square baking dish; brush with soy sauce.

Combine water and bouillon granules; pour around rolls. Cover and bake at 350 degrees for 30 minutes or until veal is tender. Remove from dish, using a slotted spoon. Reserve bouillon mixture.

Coat a skillet with cooking spray; place over medium heat until hot. Add mushroom mixture; saute until tender. Stir in flour. Add bouillon mixture. Cook over medium heat; stir constantly, until thickened and bubbly. Stir in sherry, salt and pepper. Remove from heat; let stand 1 minute. Stir in sour cream. Add veal to mushroom sauce. Serve over noodles. Sprinkle with 1 tablespoon parsley. Yield: 6 servings.