Ingredients
1 1/2
cups frozen broccoli, cauliflower and carrots
1 1/2
cups sliced mushrooms (4 ounces)
1
large onion, sliced
2
cups chicken broth
1
tablespoon chopped fresh or 1 teaspoon dried marjoram leaves
1/4
teaspoon pepper
3
to 3 3/4 cups uncooked egg noodles (6 ounces)
2
cups cut-up cooked chicken
1
container (8 ounces) sour cream
1/3
cup water
2
tablespoons Gold Medal™ all-purpose flour
Preparation
Heat broccoli mixture, mushrooms, onion, broth, marjoram, pepper and noodles to boiling in 10-inch skillet; reduce heat.
Cover and simmer about 8 minutes, stirring occasionally, until noodles and vegetables are tender.
Stir in chicken. Mix sour cream, water and flour; stir into chicken mixture. Heat to boiling. Boil and stir 1 minute.
