6 oz uncooked egg noodles
3 tbs butter OR margarine
¼ cup flour
1 (14 ½ oz) can chicken broth
1 cup whipping cream
2 tbs dry sherry
2 (6 oz) cans sliced mushrooms, drained
1 (7 ½ oz) jar roasted red peppers, cut into 1/2” stirps
2 cups chopped cooked chicken
1 ts dried italian seasoning
½ cup (2 oz) grated parmesan cheese

Cook egg noodles according to package directions. Drain well.

While noodles are cooking, melt butter in a medium saucepan over medium heat. Add flour and whisk until smooth. Add chicken broth; bring to a boil over high heat. Remove from the heat. Gradually add whipping cream and sherry; stir to combine.

Combine mushrooms, red peppers and noodles in a large bowl; toss to combine. Add half the chicken broth mixture the noodle mixture. Combine remaining chicken broth mixture, chicken and italian seasoning in a large bowl.

Spoon the noodle mixture into a serving dish. Make a well in the center of the noodles and spoon in the chicken mixture. Sprinkle cheese over the top.

6 servings