1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1 c. (1/2 pt.) heavy cream
1/2-1 c. sherry or white wine
7 oz. fettuccine noodles
2 c. cubed chicken
3 oz. mushrooms (canned or fresh)
1/2 c. grated Parmesan cheese

Preheat oven to 350 degrees. Melt butter over low heat; blend in flour and seasonings. Cook over low heat until smooth and bubbly. Remove from heat; stir in broth and cream. Heat until boiling, stirring constantly. Boil and stir for 1 minute. Stir in wine, boiled noodles, chicken and mushrooms. Pour into ungreased 2 quart casserole. Sprinkle with cheese. Bake uncovered for 30 minutes. Note: Freezes well.