1 (6 oz.) can mushrooms, sliced (save 1/4 c. liquid)
1/2 c. diced green pepper
1/2 c. butter
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 c. half and half
1 1/4 c. chicken broth
2 c. cubed chicken
1 (4 oz.) jar pimiento

Cook and stir green pepper in butter 5 minutes. Blend in flour, salt and pepper. Cook over low heat. Stir until mixture is bubbling. Remove, stir in cream, broth and mushroom liquid. Heat to boil, stirring. Boil and stir 1 minute. Add chicken, mushrooms and pimiento. Serve over noodles.