- 2 tablespoons butter
- 1 pound skinless, boneless chicken breast halves, cut into strips
- 6 ounces sliced mushrooms
- 1 medium onion, chopped
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup sour cream or plain yogurt
- 4 cups medium egg noodles, cooked and drained
- Chopped fresh parsley
- Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's browned, stirring often. Remove the chicken from the skillet and set aside.
- Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender, stirring occasionally.
- Add the soup and sour cream and heat to a boil. Return the chicken tote skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.