Chicken Noodle Casserole

8 ounces egg noodles, uncooked
1/2 cup butter (8 ounces)
1 cup sliced mushrooms, about 4 ounces
1/3 cup flour
2 cups chicken broth
1 cup milk
1/4 cup pimiento, chopped (2 ounce jar, drained)
2 teaspoons salt
1/2 teaspoon pepper
2 cups cooked diced chicken
1/3 cup grated Parmesan cheese

Cook noodles according to package directions and drain.
In large skillet, melt butter in a large skillet over low heat;
sauté mushrooms. Blend in flour, stirring until smooth.
Gradually add broth, milk, pimiento, salt and pepper,
stirring constantly until sauce is thickened.
In a buttered 2 1/2-quart casserole, combine noodles,
chicken and sauce. Sprinkle Parmesan cheese over top.
Bake chicken noodle casserole 20 to 25 minutes
in a preheated 350° oven.