4 1/2 lb. stewing chicken
2 stalks celery
1 carrot
1 onion
Salt and pepper
8 oz. spaghetti
1/2 lb. fresh mushrooms, sliced
3 tbsp. butter
1 tbsp. lemon juice
Dash of salt

Simmer chicken in 1 1/2 cups of water with celery, carrot, onion, salt, and pepper until tender. Saute mushrooms in butter until soft and add lemon juice and salt. Meanwhile, cook spaghetti according to directions on package. Spread spaghetti, mushrooms, and chunks of the cooked chicken in a greased 9 x 13 casserole. Pour the following sauce over the chicken and sprinkle with Parmesan cheese. Bake at 375 degrees for 45 minutes or until brown.

SAUCE:

3 tbsp. butter
2 tbsp. flour
1/2 tsp. nutmeg
Dash paprika
1/2 c. chicken broth
1 c. sour cream
2/3 c. Parmesan cheese

Stir flour into melted butter. Slowly add chicken broth and cook until thickened. Stir in sour cream and spices.