1 lb. ground veal
1/4 c. fine dry bread crumbs
2 tbsp. fresh parsley, chopped
1 tbsp. skim milk
1 egg
1 clove garlic, crushed
1/2 tsp. pepper
1/4 tsp. salt
15 oz. pkg. egg noodles
Vegetable cooking spray
1 tsp. vegetable oil
1 c. sliced fresh mushroom
1 tbsp. flour
3/4 c. skim milk
1/4 c. plain yogurt
2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 tsp. poppy seeds

Combine first 8 ingredients; mix well. Shape into 1 1/2 balls. Cook 5-6 minutes. Remove reserving pan drippings. Add mushrooms, saute until tender. remove.

Combine flour, milk in skillet, stirring until smooth. Cover over medium heat, stirring constantly until thickened (do not boil). Stir in yogurt, Worcestershire sauce, pepper. Add balls and mushrooms. Cook over low heat until heated. Cook noodles. Drain. Serve under meat mixture.