1/4 c. butter
8 oz. mushrooms, sliced
1 sm. green pepper, chopped
1 sm. onion, chopped
2 c. cubed, cooked chicken
3 c. milk
1 chicken flavor bouillon cube
1 tsp. salt
1/8 tsp. pepper
3 tbsp. Argo cornstarch
3 tbsp. dry sherry
1 (4 oz.) jar sliced pimientos, drained
8 oz. wide egg noodles, cooked & drained

In large skillet melt butter over medium heat. Add mushrooms, green pepper and onion; saute 3 minutes. Add chicken, milk, bouillon cube, salt and pepper. Stir cornstarch and sherry until smooth; stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Stir in pimientos. Serve over noodles.

Serves 6.