2 1/2 to 3 lbs. thighs & legs
2 tbsp. butter
1 clove of garlic, minced
1/4 c. minced onion
1 tsp. salt
1/8 tsp. pepper
1 can (8 oz.) tomato sauce
1 can (4 oz.) drained mushrooms
1 c. sour cream
1 (8 oz.) pkg. noodles

Brown chicken lightly in butter; set to one side. Add garlic and onion; cook until lightly browned and tender. Sprinkle with salt and pepper. Pour tomato sauce into bowl; stir in sour cream gradually. Pour over the chicken, cover and simmer for 30 minutes. Prepare noodles. Garnish chicken stroganoff mixture with heated mushrooms, serve with hot noodles.