Chicken Stroganoff

Kim McManus

Ingredients:
1 lb. boneless, skinless Chicken Tenderloin
½ Onion, chopped (or less depending on your taste)
2 cloves Garlic (or ½ tsp garlic powder)
1 tbsp Olive Oil
1 ½ oz. package Beef Stroganoff Sauce Mix
3 ½ cups Water
1 cup Sour Cream
¾ of a 1 lb. bag of Wide Egg Noodles

In heavy skillet, cook chicken tenders, onion and garlic in olive oil until chicken is thoroughly cooked, stirring frequently. Add water, sauce mix and noodles and mix well. Bring to a boil and stir. Cover, reduce heat to medium low and cook 8-10 min or until noodles are tender. Add sour cream and mix well. Cook and stir just until heated; do not boil.