6 lbs. chicken, cut up
1 c. celery tops, chopped
1/4 c. parsley, chopped
1 sm. onion, chopped
1/2 lb. mushrooms, sliced
4 tbsp. butter
6 tbsp. flour
8 oz. fine noodles, boiled and drained
2 tbsp. dry sherry
1/2 c. dry bread crumbs
4 tbsp. grated Parmesan
2 1/2 tsp. salt
1 c. heavy cream
Pepper to taste

Place chicken, celery, parsley, onion and 2 teaspoons salt in saucepan. Add 3 cups water, bring to a boil, reduce heat, simmer 30 minutes. Remove chicken, bone it. Strain broth and keep. Saute mushrooms in butter, stir in flour, 1/2 teaspoon salt and pepper. Add 2 cups broth and cream slowly, cook stirring constantly until thickened. Add chicken and sherry. Place noodles in greased shallow dish. Top with chicken mixture. Sprinkle with cheese and bread crumbs. Brown in broiler. Serves 6.