3 lbs. roasting or frying chicken or 2 lb. quick frosted fully drawn chicken
2 c. hot water
1/4 lb. commercial broad egg noodles
1 tsp. salt
2 tbsp. melted butter
2 tbsp. grated Parmesan cheese
1/2 lb. sliced fresh mushrooms (or less)
2 tbsp. butter
1/2 tsp. salt
A little pepper
Several slivers garlic
Additional salt, pepper and cheese

Steam chicken in the 2 cups hot water about 1 hour, or until tender. Let stand until cool enough to handle. Reserve stock for sauce. Remove meat from bone, and cut chicken into thin slices about 2 inches long.

Cook noodles in gently boiling unsalted water about 10 minutes, or until crisply tender, but not too soft. Then pour a little cold water into utensil and drain noodles thoroughly. Pour noodles into bowl and season with the 1 teaspoon salt, melted butter, Parmesan cheese and 1 cup of sauce.

Saute mushrooms in the 2 tablespoons butter for 5 minutes. Season with the 1/2 teaspoon salt, pepper and slivers of garlic, and continue to cook several minutes.

Pour and spread noodle mixture into a flat, buttered baking dish that measures about 10 x 1 1/2 inches (round or oblong casserole). Over noodles, place the sauteed mushrooms, pour a little of the sauce over mushrooms, then cover with the thinly sliced chicken; season it with about 3/4 teaspoon salt and a little pepper. Pour rest of sauce over chicken and sprinkle top with about 1/4 cup grated Parmesan cheese. Bake at 350 degrees about 30 minutes, then broil about 5 minutes, or until golden brown. Serve hot. Serves 6.

SAUCE FOR TETRAZZINI:

1/4 c. melted butter
1/3 c. sifted bread flour
2 c. warm coffee cream
1 c. warm chicken stock
1 1/2 tsp. salt
2 tbsp. sauterne wine

Blend flour into melted butter, gradually add cream and chicken stock stirring constantly. Cook until thick and smooth about 5 minutes adding salt and sauterne toward end.