2 tablespoons vegetable oil
1 1/4 pounds boneless chicken breasts, halved
1/4 cup sliced onions
3/4 cup thinly sliced carrots
1 cup sliced mushrooms
1 can cream of chicken soup
8 ounces egg noodles, uncooked

In large skillet, heat oil and lightly brown chicken. Remove from pan; set aside.

Cook onions, carrots, and mushrooms in skillet until onions are tender but not brown.

Stir in soup, then top with browned chicken. Simmer, uncovered 20 to 25 minutes or until chicken and carrots are tender.

Meanwhile, cook noodles according to package directions; drain.

Serve chicken and sauce over hot noodles.

Makes 4 servings.