Ingredients

Preparation

4 slices turkey bacon, cooked and crumbled
6 oz uncooked extra-broad cholesterol-free egg noodles
3/4 cup reduced-fat sour cream
1/4 cup all-purpose flour
1 can (14 1/2 oz) 99% fat-free chicken broth
1/4 tsp salt
1/8 tsp ground black pepper
8 oz mushrooms, sliced
1 cup chopped onion
1 lb boneless, skinless chicken breasts, cut into 1/4-inch strips
1 clove garlic, pressed
2 tbsp snipped fresh parsley

2.  Cook noodles according to package; drain and keep warm.  In small bowl, whisk together sour cream and flour until well blended.  Gradually whisk in chicken broth until mixture is smooth.  Stir in salt and black pepper, set aside.

3.  Slice mushrooms.  Chop onion.  Slice chicken into 1/4-inch strips.  Heat skillet over high heat until hot.  Add chicken; cook and stir 5 minutes or until no longer pink.  Remove from skillet; keep warm.

4.  Reduce heat to medium.  Add mushrooms, onion and pressed garlic.  Cook and stir 3 minutes.  Return chicken and reserved bacon to skillet.  Stir in sour cream mixture; bring to a boil.  Reduce heat and simmer 2 minutes, stirring constantly.  Stir in parsley; serve over noodles.