4 boneless chicken breasts
1 can Golden mushroom soup
1 pkg. wide egg noodles
1 can cream of mushroom soup
Lemon pepper

Wash chicken and pat dry. Mix 1/2 of the cream of mushroom soup and 1/2 of the golden mushroom soup and put in small roasting pan. Place chicken breasts on top and sprinkle lemon pepper on each one. Mix the remaining soup together and pour over the chicken. Cook covered for about an hour at 350 degrees.

Cook egg noodles about 6 minutes or as directed on package, drain and coat with butter. Serve chicken and sauce over the noodles.