2 c. cooked chicken
1 tbsp. vegetable oil
1 small onion, chopped
1 (10 oz.) pkg. frozen green peas, thawed and drained
4 oz. sliced mushrooms
1/4 tsp. garlic powder
1/2 c. chicken broth
1 (5 oz.) container soft cream cheese with garlic and herbs
1 (8 oz.) pkg. medium egg noodles

Brown the chicken in oil over medium-high heat. Add onion and sauté until onion is soft. Add peas, mushrooms and garlic powder. Stir. Add broth and cream cheese. Simmer, stirring often, until cream cheese is melted and heated through. Cook egg noodles according to directions; drain. Toss with chicken mixture and serve.