MEULLER'S MUSHROOM SAUCE
(for egg noodles)

4 tablespoons butter
3 cups sliced mushrooms
2 tablespoons flour
1 1/2 cups (total) mushroom stock* and milk
1/2 cup cream
1 teaspoon salt
ground black pepper (to taste)
1 teaspoon Worcestershire sauce.
1 teaspoon onion juice

Melt butter and cook mushrooms in it for five minutes. Sprinkle with flour and blend well.

Add the stock, milk and cream and stir over low fire until smooth and thick. Add seasonings and serve.

*Make mushroom stock by cooking tougher portions of mushrooms in water.

Source:
Recipe Booklet - Magic Menus with Mueller's Macaroni Products, C.F. Mueller Co., 1937