7 oz. spaghetti, uncooked
5 oz. mushrooms, sliced (2 c.)
2 tbsp. butter
2 tbsp. flour
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
3 tbsp. snipped parsley

Cook spaghetti. Cook and stir mushrooms in butter over medium heat until tender. Stir in flour, lemon juice, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in hot spaghetti and parsley. Cover and let stand 10 minutes. 6 servings.