Vegetable cooking spray
2 c. sliced fresh mushrooms
1/2 sm. onion, thinly sliced
1/4 c. all-purpose flour
1/4 tsp. pepper, divided
1 lb. lean veal cutlets, cut into bite size pieces
2 tsp. olive oil, divided
1/2 c. water
1/2 tsp. beef flavored bouillon granules
1/2 tsp. dried whole basil
1/4 tsp. dried whole rosemary, crushed
1/8 tsp. salt
1/2 c. plain yogurt cheese
2 c. hot cooked wide egg noodles, cooked without salt or fat
1 tbsp. chopped parsley

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms and onion; saute until tender. Place in medium bowl; set aside.

Combine all-purpose flour and 1/8 teaspoon pepper, dredge veal cutlets in flour mixture. Add 1 teaspoon olive oil to skillet and place over medium-high heat until hot. Add half of veal, and saute until lightly browned, about 3 minutes; add to mushroom mixture in bowl and set aside. Repeat procedure with remaining 1 teaspoon oil and veal.

Combine veal, mushroom mixture, remaining 1/8 teaspoon pepper, water and next 4 ingredients to skillet; stir well. Bring to a boil, cover, reduce heat and simmer 5 minutes. Remove from heat; uncover and let stand 3 minutes. Gently stir in plain yogurt cheese (at room temperature). Serve over noodles; sprinkle with parsley. Yield: 4 servings (about 350 calories per 3/4 cup veal mixture and 1/2 cup noodles).