6 chicken breasts, boned and cut in 1 inch cubes
1 qt. fresh mushrooms, washed, stems removed
1 lg. green pepper
2 lg. chopped onions
1 tomato, peeled and chopped
Butter, all purpose flour
1/2 pt. sour cream
1 can tomato soup
2 cans cream of mushroom soup

Slice mushroom caps. Saute in 4 tablespoons melted butter with peppers, onions and tomato. Saute chicken in butter and combine with onions. Stir in 2 tablespoons flour, cook until bubbly. Stir in undiluted soups. Cover and simmer until chicken is tender. Add sour cream, salt and pepper to taste. Cook until warmed. Serve over hot noodles.