Chicken "Stroganoff"

Ingredients

4 tbsp. butter or margarine (divided)

1/2 tsp. onion powder

1/4 tsp. white pepper

3/4 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. dried oregano

1/4 tsp. dried basil

splash of Worcestershire sauce 

1 lb. shredded or cubed chicken

1/2-1 c. (your preference) sliced mushrooms

1 tbsp. + 1 tsp. all-purpose flour

1 c. chicken broth

3/4 c. (6 oz) sour cream

8 oz. egg noodles

Directions

In a large pot, prepare noodles according to package directions. Drain.

In large skillet, over medium-low heat, melt 3 tbsp. of butter. Add in onion powder, pepper, salt, garlic, oregano, basil and Worcestershire. Place chicken in pan. Fry until browned (if not using precooked chicken, cook thoroughly). Remove chicken from pan. Add in remaining 1 tbsp. of butter and let melt. Add in flour, cook, while stirring for one minute. Add in mushrooms and 1/2 of chicken broth. Stir until mixture begins to thicken. Add in remaining chicken broth. Allow to thicken slightly, while bringing to a low boil. Reduce heat, and add chicken back to pan. Cover and cook for 5-7 minutes, stirring occasionally. Add in sour cream. Stir well.

In large serving bowl, mix drained noodles and sauce. Makes 4 servings.