Mushroom Chicken and Noodles

Mushroom Chicken and Noodles:

4 oz can of sliced mushrooms
1 tablespoon dried onion
2 tablespoons flour
12 oz can evaporated milk
10 oz can of cream of mushroom soup
1lb of cooked chicken tenderloins, shredded
1 tablespoon dried parsley
Your favorite cooked noodle

Drain juice from mushrooms into a saucepan. Add dried onion and simmer lover low heat covered, for 10 minutes. In a cup, stir flour into a little evaporated milk until there are no lumps. Pour remaining milk , mushroom soup and flour mixture into cooking onion; stir until boiling. Reduce heat; simmer for 2 minutes. Add chicken, mushrooms and parsley, stirring until combined. Heat through and serve over hot noodles.