1/2 lb. salad type macaroni
Boiling salted water
6 tbsp. butter
2 c. sliced mushrooms
1 tsp. curry powder
1 tsp. onion powder
2 tbsp. white dinner wine
1 pt. sour cream
1 1/2 c. grated sharp Cheddar cheese
2 cans 4 oz. deveined shrimp
1/2 c. chopped onion

Cook macaroni in boiling salted water until tender, about 10 minutes; drain. Melt butter in large skillet, saute mushrooms until browned well. Stir in curry powder and onion powder until blended. Remove from heat. Stir in wine.

Blend in sour cream and 1 cup grated cheese. Drain shrimp well. Stir in shrimp and onion into sour cream mixture. Toss lightly with well drained macaroni.

Heap mixture lightly into a 1 1/2 quart casserole. Sprinkle with remaining 1/2 cup shredded cheese. Bake at 375 degrees for 25-30 minutes. (More shrimp makes it better.)