3 1/2 lb. stewing chicken
Salt and pepper
1/2 lb. fine noodles
7 tbsp. butter
1/2 lb. sliced mushrooms
1/4 c. all-purpose flour
1 c. light cream
1/4 c. sherry or cooking sherry
1 1/2 c. grated natural sharp cheese
paprika

Early in day; simmer chicken with 2 quart water, 3 tsp. salt, 1/8 tsp. pepper covered, 3 or 4 hours or until chicken is tender. Remove chicken from broth, refrigerate separately.

About 1 hour before serving; bring broth to boil; add noodles, cook 8 minutes. Drain, reserving broth. Remove skin and bones from chicken; add them to broth, broil down to 2 cups strain. Cut meat into fairly large pieces.

Start heating oven to 450°F. In 3 tbsp. hot butter, sauté mushrooms until golden brown, set aside.

In 1/4 cup melted butter, stir flour, 1/2 tsp. salt, broth, cream. Cook stirring until thickened. Add chicken mushrooms, sherry, heat. Place noodles in shallow baking dish. Pour on sauce; top with cheese paprika. Bake 10 minutes.

Makes 8 servings.