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Continental Veal Bake

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  Regular noodles 8 Ounce
  Veal steaks cube 1 1⁄2 Pound
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 2 Tablespoon
  Chicken bouillon cube 1
  Water 2 Cup (32 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
  Grated lemon rind 1⁄2 Teaspoon
  Grated parmesan cheese 2 Tablespoon
  Frozen green peas and onions 10 Ounce

1 Cook noodles in boiling salted water in a kettle, following label directions; drain; return to kettle.
2 While noodles cook, cut veal steaks into quarters.
Mix flour, salt, and pepper in a pie plate.
Dip veal into flour mixture to coat both sides.
3 Brown quickly, a few pieces at a time, in butter or margarine in a large frying pan; remove and set aside for Step 6.
4 Stir any remaining flour mixture and bouillon cube into drippings in frying pan; stir in water slowly.
Cook, stirring constantly and scraping browned bits from bottom and side of pan, until sauce thickens and boils for 1 minute.
5 Stir a small amount of hot sauce into sour cream in a medium-size bowl, then stir in remaining sauce, parsley, and lemon rind.
Pour over noodles in kettle; toss lightly to mix.
6 Spoon noodles into a buttered shallow 8-cup baking dish; sprinkle with Parmesan cheese.
Arrange veal, overlapping slices, on top of noo-dles.
Cover and chill.
7 One hour before serving time, place covered casserole in a cold oven; set heat control at moderate (350Â°).
Bake 45 minutes.
Uncover, and, if noodles seem dry (they take up sauce on standing), pour about a half cup of milk over.
Gently lift noodles with a fork so milk will seep to bottom.
Bake, uncovered, 15 minutes longer, or until bubbly-hot in middle.
8 While casserole bakes, cook peas and onions, following label directions.
Spoon on top of noodles just before serving.

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