1/2 lb. wide egg noodles
1/4 lb. grated Parmesan &/or Romano cheese (generous measure)
Salt & pepper
4 c. cooked chicken meal
4 tbsp. butter
4 tbsp. flour
2 c. thin cream or whole milk
2 c. Rich chicken stock
Buttered crumbs, optional

Preheat oven to 375 degrees. Serves 4-6.

Boil the noodles until soft, rinse in cold water. Drain. Reserve 2 tablespoons cheese and mix the rest with the noodles. Salt and pepper to taste. Arrange in a buttered baking dish and cover with the chicken. Melt the butter in a small pan, add the flour and cook and stir until well blended.

Heat the cream and stock; add to the butter and flour. Bring to a boil and pour over chicken. Sprinkle with the remaining cheese and with buttered crumbs if desired. Bake in the preheated oven until thoroughly heated and browned.