Chicken and Asparagus Amandine

4-oz. (about 2 cups) Medium Noodles
1 box frozen Asparagus spears (cooked)
2 Tbsp Butter or Margarine
2 Tbsp Flour
1 Cup each Evaporated milk and chicken broth
1 Cup diced Cheddar Cheese
½ Tsp Accent
1 Tsp Worcestershire
¼ Tsp Pepper
2 Cups diced cooked chicken
Salt (to taste)
¼ Cup toasted slivered blanched almonds

Cook, and drain noodles; put in shallow baking dish. Cut asparagus in pieces. Arrange on noodles. Make a sauce with butter, flour and liquids. Add cheese, Accent, Worcestershire, pepper; stir until cheese is melted. Add chicken and salt to taste; pour over ingredients in dish. Arrange asparagus on top, and sprinkle with almonds. Bake in moderate oven, 350°F, about 30 minutes. Makes 4-6 servings.