Ingredients

• 1 pound lean ground chicken
• 2 teaspoons butter
• 1 medium onion , chopped
• 1 cup sliced cremini mushrooms
• 3 cloves garlic , minced
• 1 , 10 ounce
• 1.5 cups water
• 1 cup milk
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 4 cups uncooked curly egg noodles
• 0.5 cups frozen peas

Instructions

1. 1 Season the chicken as desired. Melt the butter in a large deep non-stick skillet over medium-high heat. Add the chicken and cook, breaking up with a spoon, 8 minutes or until no longer pink.
2. 2 Add the onion, mushrooms, and garlic. Saute 3 minutes or until slightly softened.
3. 3 Stir in the soup, water, milk, lemon juice, and Worcestershire sauce; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, 8 minutes.
4. 4 Add peas. Cook, stirring often, 3 to 5 minutes or until noodles have reached desired tenderness.

Nutrition per serving