Recipe adapted from Taste of Home Prize Winning Recipes
2 cups egg noodles, cooked
1 pound ground chicken
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can (6 oz) tomato paste
3/4 cup water
1-1/2 tsp sugar, divided
1/2 tsp salt
1/2 tsp basil
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 tsp pepper, divided
1 Tbsp finely chopped green onion
1 Tbsp olive oil
1 package (8oz) cream cheese (I used fat free)
3/4 cup milk (again, fat free)
1/3 cup plus 2 Tbsp grated Parmesan cheese, divided
In a large skillet, cook the chicken, onion, and green pepper over medium heat until meat is no longer pink, drain. Stir in the tomato paste, water, 1 tsp sugar, salt, basil, garlic powder, chili powder, and 1/8 tsp pepper.
In a large medium or small saucepan, whichever size of your liking, saute green onion in oil until tender. Add cream cheese and milk, stir until blended. Stir in 1/3 cup Parmesan cheese and remaining sugar and pepper. Stir noodles into cheese mixture.
In a greased 8 in square baking dish, place meat on bottom and top with noodle mixture. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 for 20-25 minutes or until bubbly.
I typed this up during the 25 minutes it was in the oven; we just got done eating it and may I say, yum! However, we liked it all better mixed up like so: