8 oz. Pennsylvania Dutch egg noodles
1/2 c. butter
1 sm. can sliced mushrooms
1/3 c. flour
2 c. chicken broth
1 c. milk
1/4 c. chopped pimento
Salt and pepper to taste
2 c. boiled chicken breast, cut into pieces
1/3 c. Romano cheese
Parsley flakes

Preheat oven to 350 degrees. Cook noodles and drain. In large skillet melt butter. Add mushrooms; blend in flour. Gradually add broth, milk, pimento, salt and pepper. Stir constantly until thick. In a 2 1/2 quart greased casserole, combine noodles, chicken and sauce. Sprinkle with cheese. Garnish with parsley flakes. Bake covered for 20 minutes. Makes 6 to 8 servings.

NOTE: This recipe may be made ahead and refrigerated. You must then bake for 45 minutes to heat thoroughly. You may also use the chicken and sauce mixture in crepes.