1/2 c. mayonnaise
1/4 c. lowfat milk
1 tbsp. vinegar
2 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1/4 tsp. cayenne pepper
4 oz. medium egg noodles, cooked and rinsed
2 med. tomatoes, seeded and chopped
1/3 c. chopped green pepper
1/4 c. finely chopped red onion

In large bowl, stir mayonnaise, milk, vinegar, parsley, salt, hot pepper sauce and cayenne pepper until blended. Add noodles, tomatoes, green pepper and red onion. Toss to coat well. Cover and refrigerate.