8 oz. lasagna noodles
1/4 c. butter
1/3 c. all-purpose flour
1 tbsp. minced dried onion
1/8 tsp. garlic powder
2 c. chicken broth
1 c. milk
1/2 c. grated Parmesan or Romano cheese
1 (3 oz.) can chopped mushrooms, drained
1 (10 oz.) pkg. frozen cut asparagus, thawed & drained
2 c. cubed, cooked chicken
1 (6 oz.) pkg. sliced or shredded Mozzarella cheese
1 (6 oz.) pkg. thinly sliced, cooked ham
1/2 c. grated Parmesan or Romano cheese

Cook noodles according to package directions; drain. In saucepan melt butter; blend in flour, onion, garlic powder and 1/8 teaspoon pepper. Add chicken broth and milk; cook and stir until bubbly. Stir in the first 1/2 cup grated cheese and the mushrooms. In 13"x9"x2" baking dish layer half the noodles, all of the asparagus, chicken and Mozzarella and 1/3 of milk mixture. Top with ham, remaining noodles and remaining milk mixture. Sprinkle with remaining grated cheese. Bake in 350 degree oven for 35 minutes or until heated through. Let stand 10 minutes before cutting. Makes 6 to 8 servings.