|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Mushrooms||1 Pound, sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dry tarragon||1⁄2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|White pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Half and half||2 Cup (32 tbs) (Light Cream)|
|Regular-strength chicken broth||14 1⁄2 Ounce (2 Cups, 1 Can Homemade / Purchased)|
|Boiling salted water||1 Liter, salted|
|Shredded cooked chicken/Turkey||5 Cup (80 tbs)|
|Shredded swiss cheese||12 Ounce (3 Cups)|
Melt 1/4 cup of the butter in a wide frying pan over medium-high heat.
Add mushrooms and cook, stirring, until soft.
Add wine and tarragon, reduce heat to medium, and cook until almost all liquid has evaporated.
Melt remaining 1/4 cup butter in a 2-quart pan over medium heat.
Blend in flour, pepper, and nutmeg; cook, stirring, until bubbly.
Remove pan from heat and gradually stir in half-and-half and broth.
Return pan to heat; cook, stirring, until thickened.
Stir in mushroom mixture.
Season to taste with salt.
Cook noodles in a large quantity of boiling salted water until al dente (about 10 minutes).
Drain, rinse under cold water, and drain again.
Spread a thin layer of sauce over bottom of a greased 9 by 13-inch baking dish.
Arrange 1/3 of the noodles evenly over sauce; top with V3 of the chicken, 1/3 of the remaining sauce, and 1 cup of the cheese.
Repeat layering 2 more times, ending with cheese.
(At this point, you may let cool, then cover and refrigerate until next day.) Bake, uncovered, in a 350° oven until hot and bubbly (about 40 minutes; about 50 minutes if refrigerated).
Cut into squares.