6 Servings 20 min Cook
2 Tbsp Butter
4 Half breast (fillet) Chicken Breast
2 Cup, pieces or slices Mushrooms
1 Medium (2-1/2" dia) Onions
1 Can (10.75 oz) Cream Of Chicken Soup
1/2 Cup Sour Cream
4 Cup Egg Noodles
Cook chicken in 1 Tablespoon butter.
Remove.
Cook egg noodles as per package directions.
Cook mushrooms and onions in remaining butter.
Stir in soup and sour cream.
Heat until boiling.
Return chicken to the pan.
Heat thoroughly.
Serve over noodles.
