1/2 (16 oz.) pkg. egg noodles
1/2 c. butter
1 c. mushrooms
2 c. chicken broth
1/3 c. flour
1 c. milk
1/4 c. pimento
2 tsp. salt
1/2 tsp. pepper
2 c. cut up cooked chicken OR 2 cans white chicken
1/3 c. Parmesan cheese

Preheat oven to 350 degrees. Cook noodles according to package. In large skillet melt butter and cook mushrooms until tender. Blend in flour; gradually add broth, milk, pimento, salt and pepper, stirring constantly until sauce is thickened.

In greased 2 to 2 1/2-quart casserole dish combine noodles, chicken, and sauce. Top with cheese. Cook 20-25 minutes. Tastes even better as leftovers.