1 pk Fettuccine noodles(6oz) 2 Large chicken breasts 1 Egg Flour,all-purpose Salt Pepper Butter or margarine 1/4 lb Mushrooms,sliced 1 1/2 c Milk 2 T Sherry,dry 1/4 c Parmesan cheese,grated 1 T Parsley,chopped,for garnish 1. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm. 2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Dip chicken pieces into egg, then into flour mixture to coat evenly. 3. In 10" skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook chicken until tender and browned, 10 minutes. Remove to platter; keep warm. 4. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more tablespoons butter or margarine; add mushrooms and cook until tender. Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute. Stir in milk and sherry; cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 cup sauce. 5. Toss fettuccine with sauce in skillet. Arrange on platter with chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.