8 oz. lasagna noodles
1/4 c. butter
1/3 c. flour
1 tbsp. dried onions
1/8 tsp. garlic powder
2 c. chicken broth
1 c. milk
1/2 c. grated Parmesan cheese
1 (3 oz.) can chopped mushrooms
1 (10 oz.) pkg. frozen asparagus, thawed and drained
2 c. cubed cooked chicken
1 (6 oz.) pkg. sliced or shredded Mozzarella cheese
1 (6 oz.) pkg. sliced ham
1/2 c. Parmesan cheese

Cook noodles according to package directions and drain. In a saucepan, melt butter. Blend in flour, onion, garlic powder and 1/8 teaspoon pepper. Add chicken broth and milk. Cook and stir until bubbly. Stir in first 1/2 cup cheese and mushrooms.

In a 9x13x2 inch baking dish, layer half the noodles, all the asparagus, chicken and Mozzarella and 1/3 of milk mixture. Top with ham, remaining noodles, and remaining milk mixture. Sprinkle with remaining grated cheese. Bake in 350 degree oven for 35 minutes. Let stand 10 minutes before cutting. Serves 8 people.