Zippy Chicken Noodle Casserole

• 5 cups uncooked egg noodles
• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 1-1/2 cups 2% milk
• 1 cup chicken broth
• 2 cups sour cream
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 jar (4 ounces) diced pimientos, drained
• 3 teaspoons dried parsley flakes
• 2 teaspoons seasoned salt
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/4 to 1/2 teaspoon pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 4 cups diced cooked chicken
• 1/4 cup dry bread crumbs
• 2 tablespoons shredded Parmesan cheese

1. Cook noodles according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Gradually add milk and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the sour cream, mushrooms, pimientos and seasonings. Drain pasta.
2. In a greased 3-qt. baking dish, layer half of the noodles, chicken and sauce. Repeat layers. Combine bread crumbs and Parmesan cheese. Sprinkle over top.
3. Bake, uncovered, at 350u0b0 for 30-35 minutes or until bubbly.

egg noodles, butter, allpurpose, milk, chicken broth, sour cream, mushroom stems, pimientos, parsley flakes, salt, salt, paprika, pepper, cayenne pepper, chicken, bread crumbs, parmesan cheese

Taken from www.tasteofhome.com/recipes/zippy-chicken-noodle-casserole/ (may not work)