INGREDIENTS
•
8 oz. broad egg noodles
•
1/2 cup butter
•
8 oz. fresh mushrooms, slice
•
1/3 cup flour
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2 cups chicken broth
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1 cup milk
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salt and pepper, to taste
•
1/3 cup freshly grated Parmesan cheese
•
2 cups cooked chicken, cut in cubes
•
generous pinch of rubbed sage