2/3 c. corn flake crumbs
2 tbsp. butter, melted
2 c. uncooked noodles
2 (3 oz.) cans chopped mushrooms
1/2 c. flour
1 c. milk
2 c. liquid, drained from mushrooms and chicken broth
3 bouillon cubes
2 c. cooked chicken, cubed, more if you like
1/2 c. dairy sour cream

Mix corn flake crumbs with melted butter. Save for topping. Cook noodles and drain well. Measure flour and milk in saucepan and add 2 cups liquid and bouillon cubes. Cook, stirring constantly, until thickened and bubbly. Remove from heat and stir in sour cream. Gently mix cooked noodles, chicken and mushrooms in sauce. Pour into 2-quart baking dish. Sprinkle with corn flake mixture on top. Bake 20 minutes in 400 degree oven or until thoroughly heated and sauce is bubbly.