Chicken Tetrazzini

1 (5 - 5 1/2 lb) roasting chicken
1 T salt
1 T monosodium glutamate
1 lb spaghetti
1 1/2 lbs mushrooms sliced
1/2 c butter
1 clove garlic, crushed
7 T flour
1 c cream
3/4 c grated Parmesan cheese

Put the chicken in a deep pot with water to cover to which you have added salt and MSG. Bring to a boil and then simmer the chicken until tender. Add a little water from time to time if necessary. Allow chicken to cool in broth, then remove skin and cut chicken into bite size pieces. Strain the broth and chill. Skim off fat. All of this may be done the day before. Measure the broth, you will need 7 cups in all, so add water if you don't have enough. Bring it to a boil. Add to the spaghetti. Cook about 8 minutes, until barely tender, do not overcook. Drain the spaghetti, reserving the broth. Reduce broth to 3 cups. Saute the mushrooms for 5 minutes in 3-4 tablespoons butter. Melt 4 tablespoons butter with garlic, blend in flour, and add the broth and 1 cup cream. Cook, stirring constantly, until thick and boiling. Put a layer of spaghetti in a 4 quart casserole and then a layer of chicken and a layer of mushrooms. Sprinkle heavily with grated Parmesan cheese and cover with some of the cream sauce. Continue with this routine until the casserole is full, ending with cream sauce and a final topping or the grated cheese. Heat in a very hot oven, 450, until bubbling and brown on top. This delicious casserole may be made using medium broad noodles in place of spaghetti. Ten to twelve servings.