Tofu Fettuccini

6 ounces medium spinach noodles
1 cup chopped green pepper
2 tablespoons butter
8 ounces sliced mushrooms
1 cup evaporated milk
2 teaspoons granulated chicken bouillon
2 pounds frozen tofu, thawed, rinsed and cut into 1/2-inch cubes *
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup melted butter
1/2 cup grated Parmesan cheese

* To freeze tofu, use original container and freeze 1 week or more. This changes tofu's texture from creamy to crumbly. Thaw at room temperature 8 to 12 hours or boil in water 30 minutes. Then take it out of original container and place on a towel to squeeze all the excess water out of it.

Prepare noodles according to package instructions.

While noodles cook, saut green pepper in 2 tablespoons butter in a skillet for 2 minutes. Add the mushrooms and saute 2 to 3 minutes.

Stir in milk, chicken, bouillon (dry) and the tofu. Cook until all liquid is absorbed. Remove from heat. Add the hot drained noodles. Add to this mixture the 1/4 cup melted butter, grated Parmesan cheese, salt and pepper. Toss and serve immediately.