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