1 (3-4 lb.) fryer, boiled, deboned and cubed - save broth
1 (1 lb.) pkg. broad egg noodles
1-2 cans cream of mushroom soup
1 c. med. white sauce

WHITE SAUCE:

1 1/2 tbsp. butter
1 tbsp. cornstarch
1 c. milk
1/2 tsp. salt
1/8 tsp. pepper

Boil noodles, until done in reserved chicken broth, drain. Mix with chicken, soup and white sauce - serve with a colorful vegetable and tossed salad.

Medium white sauce: Melt butter in saucepan. Blend in cornstarch, salt and pepper. Gradually add milk. Heat to boiling, gently boil for 2 minutes, stirring constantly.