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Chicken Noodle Casserole

INGREDIENTS:

4 ounces medium noodles
4 tablespoons butter
6 to 8 ounces sliced mushrooms
1/2 cup thinly sliced celery
1/2 cup chopped onion
1 small carrot, grated
2 cups cooked diced chicken
4 ounces egg noodles, cooked and drained
1/4 cup dry white wine - or substitute more chicken broth
1/2 cup fine dry bread crumbs
1 tablespoon melted butter
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon parsley
1/2 teaspoon herb seasoning mixture or dried leaf thyme
1 1/2 cups milk
1/2 cup chicken broth
2 tablespoons green onions or freshly chopped parsley, optional

Directions:

Cook noodles in boiling salted water just until tender. Drain and set aside.
Heat butter in a large saucepan over medium-low heat; add mushrooms, celery, onion, and sliced carrot. Cook until tender, about 6 to 8 minutes; stir flour into the pan juices until smooth; add salt, pepper, parsley, and thyme.

Gradually add milk and chicken broth. Cook, stirring constantly, until bubbly. Add chicken, noodles, and wine; simmer for 1 minute. Spoon into a large baking dish. Combine the fine bread crumbs with butter then toss with green onions or parsley if desired. Sprinkle buttered bread crumb mixture over the chicken noodle casserole. Bake at 425° for 18 to 23 minutes.