4 cooked chicken breasts (cut into bit-size pieces)
In a saucepan over low-heat, blend flour, margarine, evaporated milk and chicken broth. Add salt and pepper. Continue cooking over low heat, stirring constantly, until sauce thickens. Stir in Parmesan cheese. Combine sauce with mushrooms and chicken. Fold in cooked pasta and serve immediately. If sauce is too thick, add more milk and chicken broth.