1/2 of 16 oz. pkg. egg noodles
1/2 c. butter
1 c. thinly sliced mushrooms
1/3 c. flour
2 c. chicken broth
1 c. milk
1/4 c. pimentos cut in strips
2 tsp. salt
1/2 tsp. pepper
2 c. cut-up cooked chicken
1/3 c. grated Parmesan cheese

Preheat oven to 350 degrees. Cook noodles; drain. In large skillet, melt butter and cook mushrooms until tender. Blend in flour, gradually add broth, milk, pimento, salt and pepper, stirring constantly until sauce is thickened.

In greased 2 1/2 quart casserole, combine noodles, chicken and sauce. Top with cheese. Bake 20 minutes. Will serve 6 to 8.