Ingredients
8 ounces uncooked egg noodles
1/2 pound fresh mushrooms, sliced
1 small onion, chopped
1/4 cup butter, cubed
2 cups chicken broth
3 tablespoons cornstarch
1/2 teaspoon salt
Dash pepper
1 cup half-and-half cream
1/2 cup shredded mozzarella cheese
2 cups cubed cooked chicken or turkey
1/4 cup grated Parmesan Reggiano cheese
Cook noodles according to package directions; drain. (If making them by scratch use 4 eggs to 5 cups of flour, knead, then run through a pasta machine and hang to dry. Cooking time depends on their dryness but I usually make either ala dente).
In a large saucepan, saute mushrooms and onion in butter until tender. Stir in broth.
Combine the cornstarch, salt, pepper and cream until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in mozzarella cheese until melted. Stir in chicken and noodles.
Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned. Yield: 4-6 servings.
Note: sometimes I will add leftover peas to this
