1 pound skinless, boneless chicken breasts, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can cream of chicken soup
1/2 cup sour cream
Hot cooked egg noodles

In a skillet, melt 1 tablespoon margarine; cook half of the chicken until browned, stirring often. Remove from pan. Repeat with remaining chicken. Add an additional tablespoon of margarine and cook mushrooms and onion until tender and liquid evaporates. Add soup and sour cream. Heat to boiling. Return chicken to skillet and heat through.

Serve over hot noodles.