1 tablespoon olive oil
8 ounces sliced fresh mushrooms
2 tablespoons no-fat dry milk powder
1 1/2 tablespoons cornstarch
2 teaspoons instant chicken broth granules or equivalent base
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
2 cups cold water
3 to 4 cups cooked diced chicken
6 ounces medium or broad egg noodles, cooked until just tender
2 tblspn grated Parmesan cheese
Heat olive oil over medium-low heat in a skillet; add mushrooms and cook until tender.
In a large saucepan, combine milk powder, cornstarch, chicken broth granules, salt, pepper, onion powder, and nutmeg with cold water.
Place over medium heat and cook, stirring, until mixture is thickened and bubbly.
Arrange cooked noodles in a 2-quart shallow baking dish.
Spread mushrooms over noodles; top with chicken.
Pour sauce over all then sprinkle with grated Parmesan cheese and a little paprika.
Bake at 350° for 30 minutes, until bubbly.