4 c. chicken, cooked & diced, save broth
1 onion, chopped
2 stalks celery, chopped
1 bay leaf
4 tbsp. butter
4 tbsp. flour
2 c. chicken broth, use broth from chicken
2 pkgs. instant chicken broth for seasoning
1 c. milk
Salt to taste
White pepper to taste
1/2 lb. mushrooms, sliced or 1 (6 oz.) can, drained
8 oz. med. noodles
1 recipe Hollandaise Sauce

Cook chicken with onion, celery and bay leaf. Cool and dice saving broth. Melt butter and add flour mixing well. Stir in chicken broth, milk, salt, pepper and instant soup mix. Cook until slightly thick stirring constantly. (If it gets too thick, add more milk.) Saute fresh mushrooms. Add chicken and mushrooms to mixture. Mix together and set aside. Cook noodles as directed and put in casserole dish. Stir in chicken mixture. Make Hollandaise Sauce and fold into casserole. Bake at 350 degrees for 30 to 40 minutes.