2 lb. boneless, skinless cooked chicken, diced
6 tbsp. butter
5 tbsp. flour
3 3/4 c. chicken stock
1/2 c. light cream
3/4 c. Parmesan cheese
3/4 lb. mushrooms
8 oz. noodles (spaghetti)
Salted water

Melt 2 tablespoons of butter, mix in flour and gradually add stock and cream. Cook, stirring for about 3 minutes at a simmer. Stir in 1/2 cup of the cheese. Remove from heat. Measure out 1 cup of the sauce and blend remaining cheese with it separately. Melt remaining 4 tablespoons of butter in another pan and saute mushrooms quickly until lightly browned. Bring a quantity of salted water to boil, add noodles and cook until tender, but not soft. Drain noodles and combine with large portion of sauce, chicken and mushrooms. Pour into shallow casserole. Spoon the reserved 1 cup sauce over surface. Bake, uncovered at 375 degrees until bubbly, about 15 minutes. Makes 6 to 8 servings.