1 sm. onion, chopped (about 1/4 c.)
1 (4 oz.) can mushroom stems & pieces, drained (reserve liquid)
1 tbsp. butter
1/3 c. milk
1/2 tsp. garlic salt
1/4 tsp. pepper
1/8 tsp. dried thyme leaves
1 (10-3/4 oz.) can cond. cream of chicken or cream of celery soup
2 c. cut-up cooked chicken
1/4 c. sliced pimento-stuffed olives
1 (10 oz.) pkg. spinach noodles
2 tbsp. butter
1 c. dairy sour cream

Cook and stir onion and mushrooms in 1 tablespoon butter in 10-inch skillet until onion is tender, about 5 minutes. Stir in milk, garlic salt, pepper, thyme, soup and reserved mushroom liquid. Stir in chicken and olives; heat until hot.

Cook noodles as directed on package; drain. Toss noodles with 2 tablespoons butter. Stir sour cream into chicken mixture; heat just until hot. Serve over hot noodles and, if desired, garnish with additional sliced pimento-stuffed olives. Makes 6 servings.