Melt 4 tablespoons butter; stir in flour, and add broth and sour cream, stirring until thick. Add nutmeg, pepper and salt. Remove from heat and stir in sherry. Arrange noodles in 9x13-inch baking dish. Cover with chicken, mushrooms, and sauce. Melt remaining 4 tablespoons butter and mix with crumbs. Top casserole with crumbs and cheese. Bake in preheated 350° oven for 30 minutes or until hot and bubbly. May be made day in advance, refrigerated, and baked when needed.
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