Chicken Noodle Casserole
8 oz. Wide Egg Noodles, uncooked
1/2 cup non-fat sour cream
1 cup low-sodium chicken broth
4 tbsp. grated Parmesan cheese, divided
1/2 cup egg substitute
2 tbsp. Dijon mustard
1 1/2 cups chopped broccoli, blanched and drained
1 1/2 cups skinless, boneless chicken breast, cooked
2 tbsp. bread crumbs
Prepare egg noodles according to package directions; drain. Heat oven to 350 degrees. Whisk the sour cream, chicken broth, 2 tablespoons of the Parmesan cheese, eggs and mustard in a bowl until blended. Add noodles, broccoli and chicken and toss well. Transfer the mixture to a 9 x 12-inch baking dish.
Stir the remaining 2 tablespoons of grated cheese and bread crumbs in a small bowl and sprinkle over casserole. Bake uncovered until bubbling around the edges and the top is golden brown, about 35 minutes. Let stand 5 minutes before serving.