1 lb. large shrimp
1 lb. scallops
1/2 lb. mushrooms
3 tbsp. butter
2 tbsp. dry sherry
2 tbsp. flour
1/8 tsp. pepper
1 cube chicken bouillon
8 oz. sour cream
1 tsp. parsley

In skillet, cook shrimp and scallops over medium heat in 2 tablespoons butter, stirring frequently until shrimp turn pink and scallops are tender. Remove seafood from skillet, add more butter and saute mushrooms and sherry until tender. In cup, stir flour, pepper, bouillon and 1 cup water until blended. Stir into mushrooms. Cook to a boil and thicken slightly. Reduce heat to low, stir in sour cream. Add shrimp and scallops and heat over low heat. Serve over noodles.