1 pkg. boneless chicken breast
2 tbsp. vegetable oil, divided
2 med. onions, thinly sliced
1/2 lb. mushrooms, thinly sliced
1 tsp. minced garlic
1/2 c. chicken broth
1/8 tsp. ground pepper
2 tbsp. water
1 tbsp. cornstarch
1 container plain yogurt
Hot cooked noodles

Slice chicken into thin strips. In large skillet over medium heat, heat 1 tablespoon of oil. Add onions; saute 2 minutes. Add mushrooms; saute 3 minutes longer. Remove vegetables from skillet; reserve. Heat remaining oil in skillet. Add chicken and garlic; cook 3 minutes or until chicken turns white, stirring frequently. Return vegetables to skillet; add broth and pepper.

In a small bowl combine water and cornstarch; stir into skillet. Over medium heat, bring to a boil; boil 1 minute, stirring constantly. Remove from heat, stir in yogurt. Heat gently over low heat (do not boil). Serve over noodles.