Salmon Fettuccine

1 can (7 1/2 oz.) Alaska salmon
2 Tablespoons margarine
1/4 cup flour
2 1/2 cups hot low-fat milk
2 Tablespoons sherry
2 Tablespoons sliced green onions
3/4 teaspoon Dijon mustard
3/4 teaspoon dill weed
Black pepper, to taste
8 oz. fettuccine noodles
1 Tablespoon chopped parsley

Drain and flake salmon. Set aside. Melt margarine in a medium saucepan over medium heat; Remove from heat and whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk in milk and sherry; cook, stirring frequently, for 15 minutes. Stir in flaked salmon and remaining ingredients except fettuccine and parsley; cook 2-3 more minutes, until heated through. Meanwhile, cook pasta according to package directions; drain and place on serving platter. Spoon sauce over pasta and sprinkle with parsley to serve.

Makes 4 appetizer servings or 2 main dish servings.