2/3 c. crumbled cornflakes
2 tbsp. butter, melted
2 c. noodles
2 cans chopped mushrooms
1/2 c. flour
1 c. milk
3 chicken bouillon cubes
1/2 c. dairy sour cream
2 c. cooked and cubed chicken

Mix corn flake crumbs with melted butter; set aside for topping. Cook noodles according to package directions; drain well. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to measure 2 cups; set aside. For sauce, measure flour and milk into saucepan. Place over low heat, stirring until smooth. Add bouillon cubes. Gradually add the 2 cups liquid, stirring constantly. Increase heat to medium and cook until bubbly and thickened, stirring occasionally. Remove from heat and stir in sour cream. Layer cooked noodles, mushrooms, chicken, and sauce in ungreased 2 quart rectangular baking dish. Sprinkle buttered cornflakes evenly over the top. Bake at 400 degrees about 20 minutes or until thoroughly heated and sauce is beginning to bubble. Serves 6.