|Broiler fryer||3 Pound, cut into pieces|
|Water||2 Cup (32 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Carrots||2 , cut into pieces|
|Onion||1 Medium, chopped|
|Salt||1 1⁄2 Teaspoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Shredded parmesan cheese||3⁄4 Cup (12 tbs)|
|Mushrooms||3⁄4 Pound, sliced|
|Salted water||1 Cup (16 tbs)|
|Noodles||8 Ounce (Spaghetti Or Tagliarini)|
Place chicken in deep pot and add water, wine, carrots, onion, parsley, thyme, and salt.
Bring to a boil, cover, and simmer slowly for about 40 minutes or until chicken is tender.
Pour broth through wire strainer and save.
When chicken is cool enough to touch, remove skin and bones and discard.
Cut meat in thin slivers and set aside.
Melt 2 tablespoons of the butter, mix in flour, and gradually blend in 3 3/4 cups of the reserved chicken broth (add water if you do not have quite that much broth), and cream.
Cook, stirring, for about 3 minutes after sauce begins to simmer.
Stir in 1/2 cup of the cheese.
Remove from heat.
Measure out 1 cup of the sauce and blend remaining cheese with it.
Melt remaining 4 tablespoons of butter in another pan and cook mushrooms quickly until lightly browned.
At same time bring a quantity of salted water to boiling, add noodles and cook until they're just tender to bite, but not soft.
Drain noodles and combine with large portion of sauce, the chicken, and mushrooms (save a few nice large slices for garnish).
Pour into a large shallow casserole or individual casseroles.
Spoon the reserved 1 cup sauce evenly over surface and top with mushroom garnish.
Bake, uncovered, in a moderately hot oven (375°) until bubbling; allow about 15 minutes for large casserole, 8 minutes for small dishes.
Broil tops until lightly browned.
Makes 6 to 8 servings.