• 1/2 c plus 2 T butter, divided
• 1/2 c all-purpose flour
• 3 c rich chicken stock
• 2 c sour cream
• 1/2 c white wine
• dash nutmeg
• salt and freshly ground black pepper, to taste
• 1 lb egg noodles, cooked 6 to 7 minutes
• 4 1/2 c cooked chicken, cut into pieces
• 1 lb mushroom, sliced and cooked
• 1 c soft bread crumbs
• 1/2 c Parmesan cheese, freshly grated

1. Preheat oven to 350 degrees F.
2. Clean and slice the mushrooms and sauté in a 2 tablespoons butter until soft and slightly browned, about 7
3. minutes.
4. Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft
5. crumbs form.
6. Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add
7. stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and
8. blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.
9. Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs
10. and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.
11. Serve with buttered green beans and biscuits.

This recipe of mine was featured last year in Cook's Country magazine. This is pure comfort food. Sometimes I roast a chicken just to have this the next day.