Country Noodles
 
3 c diced chicken
3 mushrooms, sliced
2 Tbsp oil
1 c chicken broth
1/4 tsp chicken broth
1/4 tsp nutmeg
3 egg yolks
1/3 c cream
1 Tbsp butter, melted
1 Tbsp flour
1/3 lemon, thinly sliced
12 oz spinach noodles, cooked

Brown the chicken and mushrooms in the oil.  
Mix in the broth and nutmeg; simmer for 30 minutes.  
Beat the egg yolks and cream in a small bowl.  
Slowly stir into the chicken mixture.  
Mix the butter and flour in a small bowl until smooth.  
Add a little of this mixture at a time to the chicken mixture; stir constantly.  
Simmer until the sauce is thick.  
Remove from heat; add the lemon slices.  
POur over the noodles.  
Garnish with fresh mushrooms or lemon wedges.

Yeild: 6 servings