Chicken Piquant - cooking recipe

Ingredients

1 (8 oz.) pkg. Pennsylvania Dutch brand broad egg noodles
1/4 c. butter or margarine
1 c. sliced mushrooms, drained
1/4 c. chopped onion
1/4 c. flour
2 c. milk
2 c. diced, cooked chicken
1/2 c. sour cream
1 tsp. paprika
1/4 c. grated Parmesan cheese

Preparation

Cook noodles according to package.
Drain.
In medium saucepan, melt butter and saute mushrooms and onion until golden; blend in flour.
Add milk and cook, stirring constantly, until smooth and thickened.
Add chicken, sour cream and paprika; heat through.
Serve over noodles and sprinkle with cheese.
Makes about 6 servings.