Directions

• Cook egg noodles by package instructions, drain, add back into pot with 2 tbs butter. Mix well. Set aside.
• While noodles are cooking, in a large skillet over med heat and the remaining butter, let it melt, then and the onion and mushrooms for cook for about 7 minutes. Add garlic in for the last 30 seconds.
• Quickly add in flour and stir well for 1 minute. Add worcestershire sauce, salt and pepper. Pour in the broth a little bit at time stirring well. Once all the broth is added in, cook for about 3 minutes until thickened. Stir in the shredded chicken. If sauce is too thick add in a little more broth or water.
• Remove from heat for 1 – 2 minutes then add in sour cream. (If sour cream is added when too hot over heat it can curdle). Serve warm and enjoy!