#1844 - Egg Noodle Casserole

(by Shirley McNevich)

1/2 of a 1lb. bag of egg noodles
1/2 cup butter
1 cup fresh mushrooms (sliced)
1/3 cup flour
2 cups Swanson's chicken broth
1 cup whole milk
2 tsp. salt
1/2 tsp. pepper
2 cups cooked chicken pieces (bite sized)
fresh grated Parmesan cheese

In a saucepan cook egg noodles and 1 tsp. salt according to bag directions--drain but do NOT rinse--set aside. In a skillet over medium heat add butter and mushrooms--cook/stir until mushrooms are soft. Add flour--stir. Add chicken broth--stir. Add milk, 1 tsp. salt and pepper--stir/cook until mixture gets thick. Grease a large casserole dish. Add drained egg noodles and sauce mixture--stir carefully. Sprinkle fresh grated Parmesan cheese over the top. Bake at 350 degrees for 30-35 minutes or until hot.