Chicken Stroganoff

Chicken Stroganoff - Mom

1 - 2 lbs (to taste) fresh button mushrooms, sliced
1 large onion, chopped
1 T olive oil
1 1/2 lb. chicken breasts, cut into 2 inch strips
1/8 C soy sauce (or browning sauce)
1 1/3 C reduced sodium beef broth, divided
1 C white wine, or additional beef broth
2 T ketchup
2 garlic cloves, minced
1 tsp. salt
3 T flour
1 C (8oz) fat free sour cream -- we often use less, usually 1/2 C
6 C cooked, whole wheat egg noodles

In a large pot, boil water and cook noodles as directed. Meanwhile, saute mushrooms and onions in oil until tender. Remove and set aside. In same pan, cook chicken with soy sauce until browned. Add 1 C broth, 1 C wine (or in total, 2 C broth), ketchup, salt and garlic. Bring to a boil. Cover and simmer for 15 minutes. Combine flour and remaining 1/3 C broth until smooth. Stir into chicken mixture. Add reserved mushrooms and bring to a boil. Cook and stir for 2 minutes until thickened. Reduce heat to low and stir in sour cream. Heat through but do not boil. Serve over noodles.