1/4 cup margarine or butter
8 ounces mushrooms, sliced
1 small green pepper, chopped
1 small onion, chopped
2 cups cubed cooked chicken
3 tablespoons dry sherry
1 chicken bouillon cube
1 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups milk
3 tablespoons corn starch
1/2 cup sliced pimientos
8 ounces wide egg noodles, cooked and drained

In large skillet melt margarine over medium heat. Add mushrooms, green pepper and onion; stirring frequently, cook 3 minutes. Add chicken, sherry, bouillon, salt and pepper. Stir milk and corn starch until smooth; add to skillet. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Stir in pimientos. Serve over egg noodles. Serves 6.