3 tablespoons butter
1-1/2 pounds skinless, bonelesschicken breast halves, cut into strips
9 ounces sliced mushrooms
1-1/2 medium onion, chopped
1-1/2 (10.75 ounce) cans cream of mushroom soup
3/4 cup sour cream
6 cups medium egg noodles, cookedand drained
chopped fresh parsley
1. Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chickenand cook until it's browned, stirring often. Remove the chicken from theskillet and set aside.
2. Heat the remaining butter in the skillet. Add the mushrooms and onion and cookuntil they're tender, stirring occasionally.
3. Add the soup and sour cream and heat to a boil. Return the chicken to theskillet and cook until the chicken is cooked through. Serve the chicken mixtureover the noodles. Garnish with parsley, if desired.