1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (13.25-ounce) can mushroom stems and pieces, drained
1 (8-ounce) container sour cream
12 ounces egg noodles, cooked
How to Make It
Bring first 4 ingredients to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, 5 minutes. Stir in soup and mushrooms; cook, stirring often, 5 minutes. Stir in sour cream, and serve over noodles.