Tangy Chicken Noodle Bake

• 2/3 cup corn flake crumbs
• 2 tablespoons butter, melted
• 2 cups egg noodles
• 1/2 cup flour
• 1 cup milk
• 2 cups water
• 3 chicken bouillon cubes
• 1/2 cup sour cream
• 2 cups cubed cooked chicken
• 1 cup canned mushroom slices

1. Combine cornflake crumbs and butter.
2. Set aside for topping.
3. Cook the noodles according to package directions.
4. Drain and set aside.
5. In a saucepan, combine the flour, milk, water, and bouillon cubes.
6. Cook until thickened and bubbly.
7. Remove from heat.
8. Stir in the sour cream, chicken and mushrooms.
9. Add the cooked noodles.
10. Put in greased casserole dish.
11. Sprinkle with buttered crumbs.
12. Bake at 400 degrees for about 20 minutes or until it bubbles.

corn flake crumbs, butter, egg noodles, flour, milk, water, chicken, sour cream, chicken, mushroom slices

Taken from www.food.com/recipe/tangy-chicken-noodle-bake-71372 (may not work)