1/4 c. melted butter
1/3 c. flour
2 c. milk
1 c. chicken stock
1 1/2 tsp. salt

2 tbsp. butter 2 tsp. Parmesan cheese 1/2 lb. fresh mushrooms or 2 (4 oz.) cans mushrooms 2 c. cooked chicken 1/2 pkg. noodles

To make sauce, blend flour, butter; add milk and chicken stock. Cook until thickened and smooth, about 5 minutes. Stir constantly.

Cook noodles; drain and season with 1/2 teaspoon salt, butter, pepper, garlic powder and Parmesan cheese. Layer in pan and top with sauce, then 1/4 cup Parmesan cheese.

For 9 x 12 baking dish use 1 pound noodles and double sauce recipe.