1-2 lbs. chicken breast, cubed
3 lg. onions, chopped
16 oz. (or more) mushrooms, canned or fresh
3 cans chicken broth
6 chicken bouillon cubes or 6 tsp. powdered bouillon
1 1/2 c. white wine

Saute onion and mushrooms in one can of the broth until onions are transparent. Drain and set aside. Reuse broth to cook the chicken. While chicken is cooking, bring to boil 2 cans broth and the bouillon in a large saucepan. Add flour to thicken broth. Add cooked chicken and the wine to the thickened broth. Bring to a boil, stirring constantly. Lower heat and simmer 2 to 3 hours. (At this point, the crock pot can be used.) Add mushrooms and onions. Serve over noodles. Serves 4 to 6.