1/4 c. butter
1 1/2 c. sliced fresh mushrooms
1 c. chopped onion
1 tbsp. chopped fresh parsley
1/4 c. all purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
2 1/2 c. ready to serve chicken broth
3 c. chopped cooked chicken
1 (4 oz.) jar sliced pimentos, drained
8 c. Light 'N Fluffy (12 oz.) med. egg noodles, uncooked

In 4 quart saucepan, melt butter. Add vegetables and parsley; cook until tender. Blend in flour, salt, and pepper. Gradually stir in chicken broth; cook, stirring constantly until thickened. Add chicken and pimentos; heat to serving temperature. Cook pasta according to package directions; drain. Stir hot pasta into chicken mixture before serving. 6 servings (1 1/2 cups each).