2/3 c. butter, divide
1 lb. mushrooms, sliced
1 c. celery, chopped
1/4 c. cornstarch
2 tsp. salt
1/4 tsp. white pepper
1 c. dry bread crumbs
1 tsp. dried thyme leaves
4 c. milk
4 c. cooked, diced chicken
1 pkg. egg noodles, cooked and drained (8 oz.)
1/4 c. white wine

In skillet heat 6 tablespoon of the butter over medium heat. Add mushrooms and celery saute for 5 minutes. Strain and set aside, reserving juices. In saucepan mix cornstarch, salt, pepper and thyme leaves. Gradually stir in vegetable juices and milk until smooth. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove. Stir in chicken, noodles, wine, mushrooms and celery. Pour into shallow 3 quart baking dish. Melt remaining butter, stir in bread crumbs. Sprinkle over top of casserole. Bake in 400 degree oven for 20 minutes.