2. Dice 3 pounds fresh mushrooms seasoned with salt and pepper and sauteed in 1/2 pound butter.

3. Prepare 12 ounces noodles, strain; mix with heaping tablespoon butter.

4. Make 2 cups medium cream sauce, combine with 1 cup chicken stock, cook until mixture thickens.

5. Prepare 1 cup Hollandise sauce, mix with cream sauce, add 1/2 cup dry white wine.

6. Butter casserole. Place noodles on bottom and top with mushrooms, then chicken breasts. Pour sauce over all.

7. Heat in 325 degree oven about 45 minutes.

8. Sprinkle generously with grated Parmesan cheese; brown quickly under broiler.

Serves 8 depending on size of chicken breasts; 12 breasts may be used without increasing other ingredients. I have cut the recipe in half; when there were but 4 guests.