3 lb. chicken strips
1 lb. carrots
2 (16 oz.) cans mushroom slices, drained
1/2 c. dry white wine
6 tbsp. butter
24 oz. College Inn chicken broth
1 lb. curly noodles
2-3 tbsp. flour

Melt butter in Dutch oven. Brown chicken strips in melted butter. Add 2 1/2 cups chicken broth; reduce heat and simmer about 15 minutes.

Meanwhile, peel and slice carrots into rounds. Add carrots to chicken and simmer 30 minutes. Add mushrooms and wine. In small bowl combine 2-3 tablespoons flour and 1/2 cup chicken broth. Stir into Dutch oven to thicken.

Boil noodles according to package directions and drain. Serve chicken oven noodles. Serves 6.