8 oz. med. noodles
2 c. cooked diced chicken
2 c. chicken stock
6 tbsp. butter
1 1/2 tsp. salt
6 tbsp. flour
1/2 tsp. pepper
1 c. half & half
6 oz. can mushrooms, drained
1/3 c. almonds
3 tbsp. parsley
1/2 c. Parmesan cheese
1 1/2 tbsp. sherry

Cook noodles. Set aside. Combine butter, salt, flour, pepper, stock, half & half and parsley in saucepan. Cook until thickened. Add mushrooms.

In 2 1/2 quart casserole dish, layer noodles, chicken, and sauce. Sprinkle almonds and cheese on last layer. Bake at 350 degrees for 45 minutes.