INGREDIENTS
6 oz
egg noodles (thin, cooked, drained)
6 tbsp
butter
8 oz
sliced mushrooms
6 tbsp
all-purpose flour
1 2/3 cups
chicken stock
1 cup
milk
1/4 cup
diced pimiento
1 1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
2 cups
diced cppled chicken
1 cup
frozen peas (thawed)
3/4 cup
grated Parmesan cheese (divided)