In large sauce pan, over medium heat, combine cornstarch, milk, broth (not including the 4 tablespoons used in place of the wine), salt, garlic powder and pepper. Bring mixture to boil, stirring constantly. Remove from heat and stir in chicken, spaghetti, mushrooms, pimiento (or red peppers), cheese and wine (or broth).
Pour chicken mixture into lightly greased 13X9 rectangular casserole dish. Top with almonds. Bake 25 minutes or until mixture bubbles and top is browned.