1 lb Crawfish tails
1/4 ts Cayenne pepper
6 dr Tabasco
2 tb Salted corn oil margarine
1 1/2 c Fresh mushrooms -- sliced
2 tb Pimientos -- chopped
2 tb Green onions -- slice thin
1/2 c Chablis
5 ts Cornstarch
2 tb Water
1/2 c Skim milk
1/2 ts Salt
2 c Cooked egg noodles

Season tails with pepper and Tabasco and add to melted margarine in heavy saucepan. Saute for 3 minutes over medium-low heat. Add mushrooms, pimientos and green onions, cover and simmer over low heat for 5 minutes. Add wine. Combine water, cornstarch and skim milk and add to crawfish mixture. Add salt, blend, cover and simmer for 8-10 minutes, stirring occasionally. Add cooked noodles, mix well and heat for 1-2 minutes. Serve immediately.