Easy Chicken Stroganoff

• 3 Tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic, Crushed
• 1 pinch Salt
• 1/2 teaspoons Ground Pepper
• 1/4 teaspoons Garlic Powder
• 1 teaspoon Italian Seasoning
• 1/2 teaspoons Onion Powder
• 2 Tablespoons Butter, Divided
• 1- 1/2 pound Chicken Breast Tenders
• 1/2 whole Large Onion, Chopped
• 4 ounces, weight Mushrooms, Halved And Sliced
• 1/2 cups Chicken Broth
• 1 cup Sour Cream
• 1 can (10 Oz. Size) Cream Of Chicken Soup
• 8 ounces, weight Extra Wide Egg Noodles
• 1 pinch Garlic Powder

1. Heat oil in a large skillet over medium heat and add garlic.
2. Saute for a minute or two-just until garlic softens but doesnt brown.
3. Mix seasonings in a small bowl and set aside.
4. Start water for noodles.
5. To the skillet with the garlic, add 1 Tablespoon of butter, the chicken tenders, onions and mushrooms.
6. Cook for 2 minutes onions should just start to soften.
7. Sprinkle in half of the seasoning mix, stir and turn the tenders.
8. Add the broth and cover for 15 minutes.
9. Stir and cook uncovered for an additional 5 minutes or so-until about half of the liquid has evaporated.
10. Then add sour cream, soup and the remaining seasonings.
11. Simmer over low heat for an additional 8-10 minutes.
12. Once the water is boiling, cook noodles according to package instructions.
13. When they are done, drain and mix in the remaining Tablespoon of butter and the additional pinch of garlic powder.
14. Divide noodles among 4 dishes and top with chicken and sauce.

olive oil, garlic, salt, ground pepper, garlic, italian seasoning, onion powder, butter, chicken, onion, weight mushrooms, chicken broth, sour cream, cream of chicken soup, egg noodles, garlic

Taken from tastykitchen.com/recipes/main-courses/easy-chicken-stroganoff/ (may not work)