Chicken Noodle Casserole

• 1/4 C Butter
• 1/3 C Flour
• 2 C Chicken Broth
• 3/4 C Milk
• 2 tsp salt
• 1/2 tsp pepper
• 1 C sliced Mushrooms
• 8 oz pkg Wide Egg Noodles, cooked
• 2 C Chicken, cooked and shredded
• 1/3 C grated Parmesan Cheese

Melt 1/4 cup butter in a medium saucepan. Whisk in flour, broth and milk until smooth and thickened. Add salt and pepper and set aside. In a skillet sauté mushrooms in butter until tender, then add to sauce. Fold in noodles and chicken. Pour in a greased 2qt casserole dish. Sprinkle with Parmesan cheese. Bake at 350 degrees about 20 minutes, until golden.

Serves 6