Parmesan Shells

2 1/2 -3 c. small shells, uncooked (or 10 oz. large shells)
1/2 c. butter
1 chicken breast, cut in thin strips
4 oz. can mushrooms (or 1/4 lb. fresh mushrooms, sliced and sauteed)
2 T. flour
3/4 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
2 1/2 c. half & half
1/2 c. grated parmesan cheese
chopped parsley (optional)

Cook noodles. Drain and return to pan. Add 1/4 c. butter and toss until melted. Saute chicken strips in another pan in rest of butter. Add drained mushrooms and heat through. Remove chicken and mushrooms from melted butter and place in pan with noodles. To melted butter stir in flour, salt, pepper and bouillon. Add half & half and cook and stir until thick. Add parmesan cheese. Pour over noodles and toss. Sprinkle with parsley.

Warning: This recipe is not for the calorie-conscious!