1/4 c. flour
1 1/2 c. evaporated milk (12 oz. can)
1 can (10 1/2 oz.) ready to serve chicken broth
1/2 c. Parmesan cheese
8 oz. (dry cut) noodles or linguini
Pepper to taste

Gradually blend milk into flour until smooth (use a whisk), add broth. Cook over medium heat, until hot and thick. Stir in cheese and pepper. Serve over hot pasta. Leftover cooked chicken or turkey may be added to sauce and heated. About 6 servings.