#1118 - Sour Cream Chicken

(by Shirley McNevich)

2 TBSP butter
1lb. boneless skinless chicken breast (cut into bite sized pieces)
2 cups sliced mushrooms
1 chopped onion
1 - 10.75oz. Campbell's condensed cream of chicken soup
1/2 cup Breakstone's sour cream
4 cups dry egg noodles (cooked according to bag directions--drained but keep WARM)

Heat the water for the noodles. While waiting, in a skillet over medium heat add butter--melt. Add chicken pieces, chopped onion and sliced mushrooms--cook until chicken is brown and tender. Add the soup and sour cream to the chicken mixture--stir and bring to a boil. Cook noodles according to bag directions--drain but do not rinse. Serve the chicken mixture over the hot noodles.