1 1/2 cups small-curd cottage cheese
1 (8-ounce) carton sour cream
1 cup chopped fresh mushrooms
1 cup cashew halves
1/2 cup chopped scallions
2 tablespoons dry sherry
1 tablespoon soy sauce
2 cloves garlic, minced
1/8 teaspoon ground red pepper
1/2 cup grated Parmesan cheese
Preheat oven to 350. Cook noodles according to package directions. Drain well. Combine cottage cheese and next 8 ingredients in a medium bowl; stir well. Add cottage cheese mixture to noodle mixture; toss gently. Pour into buttered 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes of until thoroughly heated.