3 c. med. noodles
1/2 lb. mushrooms, sliced
1 (1 lb.) can tomatoes, cut up
1 (15 oz.) can tomato sauce
1/2 c. California Rose wine
1/2 tsp. garlic salt
1/2 c. sour cream
2 tbsp. chopped onion
3 tbsp. butter
1/2 c. chopped celery
1/2 tsp. salt
1/2 tsp. sugar
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. milk
Dash of nutmeg
1 c. large chunked cooked chicken
2 (8 oz.) pkgs. frozen cut asparagus, cooked and drained or fresh
1/2 c. shredded Monterey Jack cheese

Cook noodles in boiling salted water until tender, about 10 minutes; drain and set aside. Melt butter in large skillet; add mushrooms and celery. Cook over low heat until soft, about 10 minutes. Add tomatoes, tomato sauce, wine, sugar, salt and garlic salt; simmer another 10 minutes. Spoon a little sauce into bottom of greased 12 x 8 x 2 baking dish. Arrange cooked noodles in sauce; add a little more sauce. Stir together cream cheese, sour cream, milk, onion and nutmeg. Layer half of cream cheese mixture over mixture in baking dish; then all of the asparagus, then the chicken. Add remaining wine sauce. Cover and bake in 350 degree oven for 40 minutes or until bubbly. Uncover and spread remaining cream cheese mixture on top; sprinkle with jack cheese. Bake 10 minutes more or until cheese melts. Serves 6.