1 lg. stewing chicken (about 5 lbs.)
1 (8 oz.) pkg. green spinach noodles
1/4 c. butter
1/4 c. flour
1 c. milk
1 c. chicken broth
1 pt. sour cream
1/3 to 1/2 c. lemon juice
2 tsp. Lawry's seasoned salt
1 (6 oz.) can mushroom pieces and juice
1/2 tsp. cayenne pepper
1/2 tsp. nutmeg
1/2 tsp. paprika
1 tsp. salt
2 tsp. black pepper
Parmesan cheese

Cook chicken in seasoned water. Remove chicken; save stock (for sauce). Cook noodles. Drain. Melt butter in large saucepan. Stir in flour. Add milk and chicken stock. Cook over low heat, stirring constantly, until sauce thickens. To cream sauce, add sour cream, lemon juice, mushrooms, seasoned salt, nutmeg, cayenne, paprika, salt, and pepper; mix well. Cut chicken into large bite-sized pieces (measure 4 cups). Butter 3 quart casserole. Put all ingredients together in casserole. Cover with cheese. Heat in 350 degree oven until bubbly, about 25 minutes. Serves 8 to 10.