1/4 c. butter
1/4 c. enriched flour
1 tsp. salt
1/8 tsp. white pepper
1/8 tsp. nutmeg
2 c. cold milk
1 c. chicken broth
8 oz. med. noodles
1/2 c. mushrooms, drained (4 oz. can)
1 1/2 c. chopped, cooked chicken
2 c. enriched bread cubes
2 tbsp. melted butter

Melt butter in large saucepan. Blend in flour, salt, pepper, and nutmeg. Gradually add milk and chicken broth, stirring constantly. Cook until sauce is thickened. Cook noodles in boiling, salted water until tender. Drain. Add noodles, mushrooms, and chicken to sauce. Turn mixture into buttered 2 quart casserole. Toss bread cubes in melted butter. Top casserole with buttered bread cubes. Bake in moderate oven (350 degrees) until sauce is bubbly and cubes are golden brown about 20 minutes. Makes 4 to 6 servings.