Cook spaghetti until al dente; drain and set aside.

Melt margarine in a large skillet over medium-high heat. Add onions, mushrooms, celery, green pepper, and red pepper; cook until tender, stirring, about 5 min. Combine flour, garlic powder, pepper, broth and milk in a small bowl or jar; mix until well blended. Add flour mixture to pan; cook until mixture boils and begins to thicken, stirring constantly, about 10 min.

Add chicken; cook until thoroughly heated, stirring occasionally, about 2 minutes. Stir in cheese and cooked spaghetti; toss gently. Yields about 1-1/4 c. per serving.

Notes: you can substitute fresh mushrooms for the canned. I usually use canned chicken as a convenience, but you could substitute chicken breast that you''ve cooked/cubed yourself. Also, there''s a frozen seasoning blend that includes onions, celery, red and green peppers - often I would use a bag of that in lieu of chopping fresh vegetables.