8 ounces medium egg noodles
1/2 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped cooked rotisserie chicken
8 ounces fresh mushrooms, sliced
1/3 cup chopped onion
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
DirectionsCook noodles according to package directions; drain and set aside.
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray; set aside.
In a medium saucepan over low heat, melt butter; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; increase heat to medium and cook until mixture is slightly thickened and bubbly, stirring constantly. Stir in salt and pepper; set aside.
In a large bowl, combine noodles, chicken, mushrooms, onion, and parsley; stir in sauce. Spoon mixture into baking dish and sprinkle with cheese.
Bake uncovered 25 minutes, or until heated through.