4 boneless skinless halves of chicken breasts
1 (4 oz.) can drained mushrooms
3 cans creamy chicken mushroom soup
1 1/2 cans milk
2 pinches thyme
2 pinches oregano
2 (12 oz.) pkg. twisted wide noodles
Salt & pepper to taste
1 tbsp. butter

Cut up chicken in strips. Season with salt, pepper, thyme and oregano. Saute chicken until chicken is slightly under cooked. Heat in saucepan soup mixed with milk. When sauce is hot. Do not boil. Add chicken and mushrooms to soup mixture and cook 5 minutes, stirring frequently.

Prepare noodles according to directions. Drain and toss noodles lightly with butter. Place noodles on dinner plates and ladle chicken mixture on noodles.