12 ounces egg noodles
3/4 pound lean ground pork
1/2 pound country sausage
1 can (10 3/4 oz.) cond. cream mushroom soup
1 1/2 cups fat free sour cream
1 cup milk
salt and pepper to taste
6 ounces grated mozzarella cheese (about 1 1/2 cups)
snipped fresh parsley
Pre-heat oven to 400 F.
Cook egg noodles according to package directions, drain and set aside.
Brown ground pork and sausage together, drain excess fat, if any. Stir in soup, sour cream and milk. Salt and pepper to taste. Stir in drained noodles. Place in 9×13 pan or casserole dish sprayed with non-stick spray. Sprinkle with grated cheese. Bake casserole for 15-20 minutes or until cheese is melted and casserole is hot and bubbly. Serve with a vegetable and glass of milk. Serves 6-8