1 env. Lipton chicken noodle soup mix
1 1/2 c. boiling water
1 (2 1/2 to 3 lb.) chicken, cut into serving pieces
1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
1/4 c. butter
1/4 c. minced onion
14 oz. can sliced mushrooms (optional)
2 tbsp. flour
1 c. milk
3-4 tbsp. sherry (optional)

Stir soup mix into boiling water and simmer 7 minutes. Strain, reserve broth. Place noodles in bottom of large shallow casserole. Combine 1/2 cup flour, salt and pepper. Coat chicken pieces. In skillet heat butter and brown chicken pieces. Arrange in casserole. Heat 2 tablespoons butter in skillet, saute onion and mushrooms, about 5 minutes. Blend in 2 tablespoons flour, then soup stock and milk. Simmer, stirring until thickened. Add sherry. Pour sauce over chicken. Cover and bake at 325 degrees for 1 hour. 6 servings.

This was a favorite to make ahead for company.