Nothing hits the spot more on a cold night than a warm, cheesy baked pasta dish. For this healthy take on lasagna, brown one pound of ground turkey with one small onion, finely diced. Add a can of tomato sauce and heat. Meanwhile, preheat the oven to 375 and boil 3 oz wide egg noodles in salted water. Combine half a cup of milk with 12 oz of cream cheese and one bunch of fresh parsley. Once the tomato sauce mixture comes to a boil, stir in the cream cheese mixture and noodles. Spread in a wide lasagne dish and bake for 25 minutes. Serve with crusty garlic bread.

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