3 tbsp. butter
1 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 (4 oz.) can sliced mushrooms, save juice
1 tbsp. butter
Chicken broth
1 c. milk or light cream
2 c. cooked, diced chicken or turkey
4 oz. dry noodles (spaghetti, fettucini, shells, macaroni, etc.)
1/4 c. Parmesan cheese

Prepare chicken ahead of time or just prior to preparing meal. Preheat oven to 375 degrees. Cook noodles according to directions on package, while doing the following: melt butter over medium heat in saucepan. Add flour, salt, pepper and mix until smooth. Pour mushroom juice in measuring cup and add chicken broth to equal 1/2 cup together. Add this and milk gradually to butter mixture.

Heat to boiling (should rise in saucepan), stirring constantly. (A little chicken bouillon may be added for stronger taste.) Place mushrooms and cooked noodles in casserole dish and pour sauce over all. Add chicken. Sprinkle Parmesan cheese over the surface and also add a few dots of butter. Cook 15 minutes at 375 degrees until lightly browned. About 4 servings. Serve with salad, French bread, or crackers, etc.