3 1/2 lb. chicken
1 sm. can sliced mushrooms
1 can light cream
1/2 c. Parmesan
1/2 lb. pasta
1/4 c. flour
1/4 c. sherry
1/4 c. melted butter

Early in day, simmer chicken in 2 quarts water, 2 teaspoons salt, 1/2 teaspoon pepper. Cover and cook 3-4 hours. Refrigerate until cool. Debone and deskin chicken and cut into large pieces (bite size). Save 2 cups of broth with remaining water and cook pasta in. Cook until thick, the butter, flour, salt, and 2 cups of broth. Add chicken, mushrooms, and sherry and heat. Place noodles in dish. Add sauce topping then with Parmesan and paprika. If baked that day, at 450°F for 10 minutes. If next day, 350°F for 1 hour.