1 lb skinless, boneless chicken, cut into strips.
2 cups sliced mushrooms
1 medium onion, chopped
1 can cream of chicken soup
1/2 cup sour cream or plain yogurt
1 tsp chicken bouillon
parsley & cumin to taste
Egg noodles
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Brown Chicken in skillet with 1 Tbsp margarine.
Add another 1 Tbsp. Margarine and cook mushrooms and onion until tender and liquid is evaporated; stir often.
Add soup, bouillon, sour cream, parsley and cumin and heat to boiling.
Add browned chicken and heat through, stir often.
Serve over egg noodles.
Note: I like to add canned or frozen corn to this also. Gives a nice flavor.
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