4 cups uncooked wide egg noodles
1 bunch asparagus, cut into 1 1/2 inch pieces
1 pound ground pork or turkey
1 garlic clove
1 medium onion, chopped
1 15 oz. can tomato sauce
1 teaspoon Italian seasoning
1/3 cup BASIC SAUCE MIX
1 1/4 cup water
4 oz reduced fat cream cheese
1 cup shreaded mozzarella cheese (or more realistically I put 2 cups)
Preheat oven to 375*. Cook noodles with asparagus acording to package directions (al dente), drain and set aside. In same pot combine basic sauce mix, water and cream cheese. Bring to a low simmer until thickened. Add noodle mix back in and toss. Meanwhile, in a large skillet cook ground meat with onion and garlic, drain and return to skillet. Stir in tomato sauce and italian seasoning. Bring to a boil and simmer 10 minutes. In a 9X13 baking dish layer noodle mixture, meat mixture, and top with cheese. Bake 25-30 or until hot and cheese is melted.
Notes: I assembled this before hand and refrigerated it then increased cook time to 40-50 minutes.
Instead of basic sauce mix you can use 2 cans of cream of mushroom soup.