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Preheat oven to 400 degrees and grease a 9x13 inch baking dish.
In a large microwave safe bowl, add the green beans and 3/4 cup water. Microwave on high for 5-8 minutes or until just tender. Drain the beans well and set aside.
In a large skillet, melt the butter. Add the mushrooms, salt, and pepper and cook until the mushrooms have released their juice. Add the garlic, and cook for an additional 30 seconds.
Sprinkle the flour on top and cook for a minute. The mixture will be thick. Whisk in the chicken broth and bring to a simmer. Stir in the cream and simmer for 8-10 minutes or until mixture thickens.
Pour sauce over green beans, 1/2 cup of the fried onions and toss well to combine. Pour into the prepared pan. If making this ahead of time, cover and store in the fridge. You can even cook it in the next step and reheat and add the fried onions the day of.
Bake for 20-25 minutes or until green beans are to desired doneness (I like mine on the more cooked side). For the last 5 minutes of cooking, sprinkle the remaining fried onions on top and cook until golden brown.