Chicken Tetrazzini

• 1/2 lb. mushrooms
• 1 Tbsp. butter or margarine
• 1/2 c. cold skim milk
• 1 1/2 Tbsp. cornstarch
• 2 Tbsp. sherry
• 2 c. chicken stock
• 1/4 tsp. pepper
• 1 tsp. salt
• 1 tsp. onion salt
• pinch of nutmeg
• 1/2 lb. fine egg noodles, cooked
• 3 c. cooked chicken pieces

1. Saute mushrooms in butter or margarine.
2. Mix milk with cornstarch in saucepan. Add sherry, chicken stock, pepper, salt, onion salt and nutmeg.
3. Heat over low heat, stirring until thickened. Simmer 5 minutes. Boil noodles according to package directions. Drain.
4. Mix noodles and mushrooms in sauce and add cooked chicken pieces. Turn into a baking dish and top with 3 tablespoons grated Parmesan cheese.
5. Bake in a 375u0b0 oven until browned, about 20 minutes. Serve from casserole. Serves 6.

mushrooms, butter, cold skim milk, cornstarch, sherry, chicken stock, pepper, salt, onion salt, nutmeg, egg noodles, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754181 (may not work)