Shared with recipegoldmine.com by Sheli Jo

1/4 cup butter
1 medium onion, chipped
1/2 cup celery, chopped
1/2 pound fresh mushrooms, sliced
2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1/3 cup all-purpose flour
1/2 cup cranberry juice
1 cup chicken broth
2 tablespoons lemon juice
1 cup sour cream
Wide egg noodles

Melt butter in skillet and saut?onions, celery, and mushrooms; add chicken and saut?for an additional 5 minutes. Sprinkle with flour, stir in juice and broth. Continue stirring until sauce is thickened and bubbling. Add lemon juice and sour cream, mix well. Stir and heat until bubbling; season to taste with salt and pepper. Serve over cooked egg noodles.