3-4 c. cooked, diced chicken breasts
1/2 c. butter
1/4 lb. fresh mushrooms, thinly sliced
2 pt. heavy cream (may substitute half and half)
1 tbsp. sherry
2 tbsp. dry white wine
Salt & pepper to taste
3 tbsp. flour
3 tbsp. butter
1 (5 oz.) pkg. uncooked med. noodles
3 tbsp. grated Parmesan cheese

Melt 1/2 cup butter in skillet and saute mushrooms. Add chicken, cream, sherry, white wine, salt and pepper; heat almost to boiling. Blend flour and 3 tablespoons melted butter to make a smooth paste. Stir into chicken mixture. Continue stirring until smooth and thickened. Simmer 5 minutes. Cook noodles until tender. Drain, rinse in cold water and place in buttered shallow casserole. Pour chicken mixture over noodles and sprinkle with Parmesan cheese. Brown lightly under broiler. Freezes well.