2 1/2 lbs. boneless skinless chicken breast, halves, or thighs - cut into bite-size pieces
1/2 teaspoon salt
1/8 teaspoon pepper
Non-stick cooking spray
3 cups halved fresh mushrooms
1 cup red bell pepper chopped
1 cup sliced celery
1 cup sliced green onions
4 teaspoons cooking oil
4 cups chicken broth
1 teaspoon dried marjoram
6 cups dried egg noodles
1 cup dairy sour cream
1/4 cup flour
CHICKEN AND SAUCE: Rinse chicken, pat dry, sprinkle with salt and pepper. Spray a large non-stick skillet with Pam. Preheat skillet. Add chicken, cook for 5 minutes until it turns brown. Remove chicken from skillet.
Add oil to skillet, Cook mushrooms, bell peppers, celery, and green onions until crisp and tender. Drain fat. Carefully add broth and herbs. Bring to boil, scraping up browned bits.
Return chicken to skillet and reduce heat. Cover and simmer 10-12 minutes or until chicken is tender. Place chicken on serving dish and keep warm. Reserve juices in skillet.
NOODLES: Cook noodles, drain and keep warm.
SAUCE: In a bowl, combine sour cream and flour. Take SOME of the reserved skillet juices and slowly stir into sour cream mixture. (Keep the skillet)
Then pour the combined sour cream mixture back into the skillet and remaining juices. Cook and stir mixture until thickened and bubbly.