chicken tetrazzini

by Diana

1 boiling fowl (5-6 lbs)
1/2 lb mushrooms
1 quart milk
8 tbsp butter (1 stick)
6 tbsp flour
8 oz flat egg noodles
1 c table cream
1/2 c sherry
salt, pepper

Boil chicken in water with salt, pepper and oregano. Cool and cut up.
Cut up mushrooms and saute with a bit of butter, salt and pepper. Boil noodles for 10 minutes and drain.
Arrange noodles in the bottom of a shallow casserole. Cover with chicken and mushrooms. Season.
Make a white sauce with butter, flour and milk and season well. When the sauce is thick, add cream and sherry and the butter the mushrooms were cooked in. Pour sauce over the meat and sprinkle with grated cheese. Cook in a slow oven. If it appears dry, poke holes in the top and pour in more cream.