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1
Cream the cream cheese and the sour cream together in a bowl and set aside.
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2
In a large bowl blend the 2 cups of nonfat powdered milk with the 3 1/2 cups of water.
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3
Add the envelope of Knorr Vegetable soup mix, the 1 teaspoon of salt and the 1 teaspoon of pepper to the milk and set aside.
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4
It is important to allow the dry soup mix time to reconstitute a little while you are preparing the other ingredients.
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5
Heat the Olive Oil and 4 Tablespoons of the butter or margarine in a large skillet or wok.
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6
Saute the mushrooms & onions in this with the 1/2 teaspoons of salt and pepper until the mushrooms are slightly browned.
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7
Remove the mushrooms & onions from the pan with a slotted spoon and drain them on a plate lined with several layers of paper towels.
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8
Add the other 4 Tablespoons of butter or margarine to the drippings of the pan.
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9
When melted, stir in the 3 Tablespoons of white flour and stir while cooking for about 1 minute.
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10
Turn down the heat to medium low.
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11
Slowly add the milk/soup mixture and the parmesan cheese to the butter/flour mixture in the pan, stirring while simmering until the mixture starts to thicken to about a medium thin sauce.
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12
Turn off the heat and let sauce cool slightly.
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13
Add a small amount of the hot sauce to the cream cheese/sour cream mixture stirring well.
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14
Add all the cream cheese/sour cream mixture to the hot sauce and blend well.
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15
Add the mushrooms & onions to the sauce and blend.
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16
Add the spinach, chicken and cashews to the sauce.
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17
Turn the burner on very low to keep warm while cooking the pasta.
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18
Cook the Farfelle Pasta for about 13 minutes in about 2 quarts of hot boiling water.
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19
Drain the pasta and then add the hot pasta to the hot vegetable sauce.
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20
Pour all of the ingredients into a greased 13 x 9 baking dish/pan.
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21
Mix the topping ingredients together in a small bowl.
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22
Sprinkle the topping evenly over the casserole.
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23
Bake 350 degrees for 20 minutes.
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24
Serve & enjoy.
