8 oz. thin spaghetti
1/2 c. chopped onion
6 tbsp. butter
2 env. instant chicken broth or 2 chicken bouillon cubes
3 tbsp. dry sherry
1/4 c. grated Parmesan cheese
1 (3-4 oz.) can sliced mushrooms
1/2 c. chopped celery
6 tbsp. flour
1/4 tsp. pepper
1 c. cream
3 c. cubed cooked ham

Break spaghetti in 2 inch pieces. Cook, following label directions; drain; place in a greased shallow 8 cup baking dish. While spaghetti cooks, drain liquid from mushrooms into a 2 cup measure; add water to make 2 cups.

Saute onion and celery in butter until soft in a large saucepan. Stir in flour, chicken broth or bouillon cubes and pepper. Cook, stirring constantly, until bubbly. Stir in the 2 cups liquid, cream and sherry. Continue cooking and stirring until sauce thickens and boils 1 minute; stir in mushrooms and ham. Spoon over spaghetti in baking dish. Sprinkle with Parmesan cheese. Bake in 400 degree oven for 20 minutes or until bubbly.