How to make it

  • Cook chicken breasts in frying pan until no longer pink. Cut into bite size pieces.
  • Cook egg noodles in boiling water until done. Drain off water. Place one serving each on plates. salt and pepper to taste.
  • In the now empty pot - Sautee onion until tender, add to chicken, can of mushrooms, can of cream of mushroom soup and sauce. Heat on med heat until warm. Pour by serving spoon over egg noodles. About 2 or 3 spoonfuls.

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