3 tbsp. butter
1 sm. onion, sliced
1/2 sm. (4 oz.) jar pimientos
Handful fresh mushrooms, sliced
1 plus lb. chicken breast, diced
2 chicken bouillon cubes, dissolved in 1 cup hot water
2 c. milk
1/2 c. sour cream (plus or minus)
1/2 c. white table wine
3 tbsp. flour in 1/2 c. cold water
2 tbsp. butter

Shake well flour in cold water and come out cookin'! Melt butter in large frying pan. Saute onions and mushrooms and remove. Add chicken, brown lightly. Simmer and cook covered 7 to 8 minutes. Remove from pan. Add 2 tablespoons butter to drippings, add flour - water mixture and cook until thickens. Add remaining ingredients. Serve over wide egg noodles. Serves 4 to 6 hungry people.