Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  margarine or butter
  1              pound  skinless boneless chicken breasts -- cut into strips
  2               cups  fresh mushrooms -- abt. 6 ounces
  1             medium  onion -- chopped
  1                can  cream of chicken soup -- condensed, 10 3/4
                        -- ounces
     1/2           cup  sour cream or plain yogurt
  4               cups  hot cooked medium egg noodles

Preparation:

In 10 inch skillet over medium high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet, in remaining 1 tablespoon margarine, cook mushrooms and onion until vegetables are tender and liquid is evaporated, stirring often. Stir in soup and sour cream. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Serve over noodles. Sprinkle with parsley and paprika. Garnish with orange peel and oregano, if desired.

Nutritional Information:

173 Calories (kcal); 3g Total Fat; (18% calories from fat); 28g Protein; 6g Carbohydrate; 68mg Cholesterol; 322mg Sodium