1 (8-ounce) package medium egg noodles
1 (2 1/2- to 3-pound) broiler-fryer, cut up
1/4 cup plus 2 tablespoons butter or margarine
1/4 cup plus 2 tablespoons all-purpose flour
2 cups half-and-half
2 tablespoons sherry
1 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon dried whole marjoram
1/8 teaspoon Beau Monde seasoning
1 (6-ounce) jar sliced mushrooms, drained
1/2 cup slivered almonds, toasted
3 tablespoons minced fresh parsley
1/2 cup (2 ounces) shredded Cheddar cheese
Cook egg noodles according to package directions, omitting salt. Drain and set aside.
Cook chicken in boiling water to cover 45 minutes; drain, reserving 2 cups broth. Bone chicken; cut into bite-size pieces. Set broth aside.
Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 cups reserved chicken broth, half-and-half, and next 5 ingredients. Cook over medium heat, stirring constantly, until thick and bubbly. Add noodles, chicken, mushrooms, almonds, and parsley, mixing well.
Spoon into a lightly greased 13- x 9- x 2-inch baking dish. Cover and bake at 350 degrees for 35 minutes. Add cheese, and bake, uncovered, an additional 5 minutes or until cheese melts.
