1 (8 oz.) pkg. wide noodles
1 (16 oz.) pkg. frozen cod, flounder or haddock
4 tbsp. butter
1/2 lb. mushrooms, sliced
2 tbsp. minced green onions
1/4 c. flour
1 1/4 tsp. salt
1/4 tsp. pepper
3 1/4 c. milk
3 tbsp. cooking or dry sherry
1 (10 oz.) pkg. frozen chopped broccoli, thawed & squeezed dry

About 1 hour before serving:

Cook noodles as label directs, but omit salt; drain. Place noodles in 2 1/2 quart casserole. Meanwhile, let frozen fish stand at room temperature 15 minutes to thaw slightly; then cut into bite size chunks. In 3 quart saucepan in hot butter, cook mushrooms and onions until tender. Push vegetables to side of pan; stir in flour, salt and pepper until blended; cook 1 minute. Gradually stir in milk and sherry; cook until mixture is slightly thickened and smooth; stirring frequently. Preheat oven to 350 degrees. Add broccoli and fish chunks to mixture in saucepan. Pour mixture into casserole with noodles; stir gently to mix. Bake casserole, covered 45 minutes or until mixture is hot and bubbly and fish flakes easily. Makes 8 servings.