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© Meredith Corporation. All rights reserved. Used with permission.
In small bowl combine 2/3 cup of the sour cream, the flour, Worcestershire-style marinade, thyme, bouillon granules and pepper. Gradually stir in water until combined. Set aside.
In very large skillet cook mushrooms in hot oil over medium-high heat until tender and any liquid has evaporated, stirring occasionally. Stir in chicken.
Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
Serve chicken mixture over noodles; top with dollops of the remaining sour cream and chopped tomato. Makes 6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving)