Chunky Chicken Noodle Casserole

Chunky Chicken Noodle Casserole 8 ounces medium egg noodles, uncooked 1/2 cup butter 1/3 cup all-purpose flour 2 cups chicken broth 1 cup milk 1/2 teaspoon poultry seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups chopped cooked chicken 1 cup frozen peas 1 (4-ounce) can sliced mushrooms, drained Cook noodles according to package directions, drain and set aside in a large bowl. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Melt butter in a medium saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in poultry seasoning, salt and pepper; set aside. Add noodles, chicken, peas and mushrooms to sauce, mix well. Spoon mixture into baking dish. Bake uncovered for 20 minutes or until heated through.