| 1/3 cup | Bread crumbs |
| 3 3/4 cup | Whole wheat egg noodles, uncooked |
| 2 1/2 cup | Asperugus coarsly chopped |
| 1/4 cup | All purpose flour |
| 1/2 tsp. | Dried thyme |
| 1/2 tsp | Salt |
| 1/8 tsp. | Black pepper |
| 1 cup | Nonfat milk |
| 1 cup | Fat free chicken broth |
| 1 tbs. | Light butter |
| 3/4 cup | Finely chopped onion |
| 1 tbs. | Lemon juice |
| 1 1/2 cups | Cubed ham |
| 1/4 cup | Chopped parsley |
| 2 | Tbls. grated parmasean |
preheat oven 450 degrees.
cook pasta in boiling water along with asparugus. Drain.
Place flour, thyme, salt and pepper in medium bowl. Gradually add milk and broth stirring to combine.
Melt butter in saucepan over medium heat, add onions and saute. Add milk mixture until thick, stirring constantly. Remove from heat and stir in lemon juice.
Combine the pasta mixture, milk mixture, ham and parsley in a large bowl. Spoon into a 13x9 casserole dish. Sprinkle with breadcrumbs and cheese.
Bake for 10 minutes or until bubbly and top is brown.