8 oz. spaghetti
1 onion, chopped
2 tbsp. butter
2 tbsp. flour
1 chicken bouillon cube
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
12 oz. can evaporated milk
1 sm. can mushrooms
3 c. cooked chicken, diced
1 c. grated sharp cheese
1/4 c. grated Parmesan

Cook spaghetti, place in buttered baking dish. Saute onion until soft. Remove from heat, blend in flour, bouillon, salt, pepper, mustard. Slowly add milk. Add liquid from mushroom and water to equal 1 1/2 cups. Cook and stir until thickened. Boil 1 minute. Stir in mushrooms. Mix 2 cups sauce with spaghetti. Make a well in center for chicken combined with remaining sauce. Sprinkle cheese over. Bake at 450 degrees for 2 minutes.