Campbell's Easy Chicken Stroganoff

• 2 tablespoons butter1 pound skinless, boneless chicken breast halves, cut into strips
• 6 ounces sliced mushrooms (about 2 cups)
• 1 medium onion, chopped (about 1/2 cup)
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup sour cream or plain yogurt
• 4 cups medium egg noodles, cooked and drained Chopped fresh parsley

Directions:

1. Heat 1 tablespoon butter inside a A 10-inch skillet over medium heat. Add the chicken and cook until it's browned, stirring oftentimes. get rid of the chicken on the skillet and put aside.
2. Heat the remaining butter through the skillet. Add the mushrooms and onion and cook until they're tender, stirring occasionally.
3. Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if wanted.