10 oz Mrs. Weiss'® Wide Egg Noodles
2 cups cooked, chopped chicken
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 can (4 oz.) sliced mushrooms, undrained
2 Tbsps dry sherry, optional
1 tsp dried parsley flakes
1/2 tsp salt
1/8 tsp ground black pepper
  Parmesan cheese, optional

Cooking Directions:

1. Prepare noodles according to package directions, drain. 

2. In a large skillet, combine noodles and remaining ingredients except Parmesan cheese. 

3. Cover, cook over low heat, stirring occasionally, until heated thoroughly.

4. Sprinkle with Parmesan cheese.