Skinny Chicken Stroganoff
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Ingredients
4 slices bacon, cooked and crumbled (I have left this out and it has tasted just fine) 
6 ounces egg-noodles (I've also used bow-tie pasta)
3/4 cup sour cream
1/4 cup flour
1 can chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces sliced mushroom
1 cup chopped onion
1 pound boneless, skinless chicken but into 1/4 inch strips
1 clove garlic, pressed
2 tablespoons snipped parsley
Directions
1. Cook and Crumble bacon. Set aside (or skip this step)
2. Cook noodles according to package directions. drain. Whisk together sour cream and flour until blended. Gradually whisk in chicken broth until mixture is smooth. Stir in salt and pepper. Set aside
3. Heat skillet over high heat. Add chicken; cook and stir 5 minutes or until no longer pink. Remove from skillet. Keep warm.
4. Reduce heat to medium. Add mushrooms, onion and garlic. Cook and stir 3 minutes. Return chicken and bacon to skillet. Stir in sour cream mixture: bring to boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in parsley; serve over noodles
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