1 clove garlic, chopped
6 parsley sprigs, chopped
2 tbsp. olive oil
1/2 lb. mushrooms
1 sm. bay leaf, crumbled
1/2 tsp. salt
1/4 tsp. pepper
6 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1/2 c. light cream
1/4 c. sherry
8 oz. pkg. noodles
1 c. diced cooked chicken
1/2 c. grated Parmesan cheese

Place oil in skillet. Add garlic, parsley, bay leaf, salt, pepper and mushrooms; cook slowly for about 4 minutes.

In another saucepan, melt butter. Add and blend flour. Add chicken broth (previously heated) and stir constantly until thickens. Remove from heat. Add cream (warmed) and sherry and stir well. Cook noodles according to package. Place drained noodles in a buttered casserole dish.

Pour mushroom mixture over noodles. Add chicken to sauce and mix well. Pour cream sauce over mushrooms. Sprinkle with Parmesan cheese. Bake for 15 minutes at 350 degrees.