2/3 c. Mazola butter
1 lb. mushrooms, sliced
1 c. chopped celery
1/4 c. Argo/Kingsford's cornstarch
2 tsp. salt
1/4 tsp. white pepper
1 tsp. dried thyme leaves
4 c. milk
4 c. diced cooked chicken
1 (8 oz.) pkg. egg noodles, cooked and drained
1/4 c. white wine
1 c. fine dry bread crumbs

In skillet, heat 6 tablespoons of the butter over medium heat. Add mushrooms and celery; saute 5 minutes. Strain and set aside, reserving juices.

In saucepan, mix next 4 ingredients. Gradually stir in vegetable juices and milk until smooth. Bring to boil over medium heat, stirring constantly; boil 1 minute. Remove. Stir in next 3 ingredients, mushrooms and celery. Pour into shallow 3-quart baking dish.

Melt remaining butter; stir in bread crumbs. Sprinkle over top. Bake in 400 degree oven for 20 minutes. Makes 12 servings.