3 to 4 c. cooked chicken, cubed
1/4 lb. mushrooms, sliced
1 tbsp. sherry
Salt & pepper
2 tbsp. butter
3 tbsp. grated Parmesan cheese
1/4 lb. sweet butter
1 pt. whipping cream
2 tbsp. dry white wine
2 tbsp. flour
1/4 lb. medium noodles

Melt 1/4 pound butter in skillet and saute mushrooms 2 to 3 minutes. Add chicken, cream (unwhipped), and wine; season to taste. Heat to boiling. Knead flour and 2 tablespoons butter together to smooth paste and stir into chicken. Stir until smooth and thickened. Simmer 5 minutes. Cook noodles 7 to 10 minutes. Spread noodles on bottom of casserole and top with chicken mixture. Sprinkle with cheese. Bake at 375 degrees for 20 minutes.