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.
This was really good and quick! Although, I have to admit, we barely followed the recipe...elk, not beef; cream of mushroom, not chicken; olives, not mushrooms; added wine to get the brown bits off the pan, added garlic powder to the meat. Hey! Cut us some slack! It's 45 minutes to the nearest grocery store! :)