2 c. uncooked elbow macaroni
1 c. sliced fresh mushrooms
11 oz. can Cheddar cheese soup
10 3/4 oz. can cream of chicken soup
1 c. frozen peas, thawed
1 tsp. tarragon leaves (optional)
1/4 c. buttered bread crumbs
2 tbsp. butter
1/4 c. minced onion
1/2 c. milk
2 c. diced, cooked chicken
1/8 tsp. white pepper

Prepare noodles; drain. Meanwhile, prepare sauce: In pan over medium heat, cook mushrooms and onions in butter until tender, not browning. Stir in rest of ingredients, except macaroni and bread crumbs. Heat. In baking dish, combine sauce and macaroni, coating evenly. Bake at 350 degrees for 30 minutes; stir. Top with bread crumbs. Bake 10 minutes more. Makes 6 to 8 servings.