2 c. uncooked noodles
1 (3 oz.) can mushrooms, drained
1/2 c. flour
1 c. milk
2 c. chicken broth
1/2 c. sour cream
2 c. cubed, cooked chicken

TOPPING:

2/3 c. corn flake crumbs
2 tbsp. butter, melted

Cook noodles according to package directions; drain well. Meanwhile, make sauce: Blend flour and milk in saucepan. Place over low heat. Add broth slowly, stirring constantly. Increase heat to medium and cook until bubbly and thickened, stirring occasionally. Remove from heat. Stir in sour cream. Fold noodles, mushrooms, chicken and sauce into 2 quart casserole. Mix topping and sprinkle over casserole. Bake at 400 degrees for 25 minutes (can double recipe and freeze half before baking). Serves 6.