• 1/2 lb. wide egg noodles
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 lb. ground pork
• 1/3 cup fat-free sour cream
• 2 eggs
• 1 can condensed cream of chicken soup
• 1/4 cup parsley, chopped
• 2 Tbs. poppy seeds
• 1/4 cup plain breadcrumbs
• 2 tsp. unsalted butter

Preheat oven to 350°F. Cook noodles in boiling salted water 8 minutes or until just tender. Drain well, set aside and keep warm. Sauté onions, garlic and pork 8 minutes in a flameproof casserole dish over medium high heat, stirring frequently until meat is browned. Discard excess fat. Stir in salt and pepper to taste. Combine next 5 ingredients in another bowl. Stir in noodles and transfer to pork mixture. Mix thoroughly. Sprinkle with breadcrumbs and dot with butter. (Dish can be prepared to this point; cover and refrigerate for 1 day before baking.) Bake 50-60 minutes or until center is set and top is brown. Let stand 5 minutes before serving.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 729, fat 37.5g, 47% calories from fat, cholesterol 242mg, protein 35.7g, carbohydrates 60.8g, fiber 3.0g, sugar 6.0g, sodium 782mg, diet points 17.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 3.4, Lean meat: 3.2, Fat: 4.9, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: White Zinfandel, Chenin Blanc, or Fumé Blanc.