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| 1 klein | Onion, chopped (about 1/4 Cup) |
| 1 Dose | 4 ounces) mushroom stems and pieces, drained and liquid reserved |
| 1 Esslöffel | margarine or butter |
| 1/3 Tasse | milk |
| 1/2 Teelöffel | Garlic powder l/4 teaspoon pepper |
| 1/2 Teelöffel | Chopped fresh or 1/8 teaspoon dried thyme leaves |
| 1 Dose | (10 3/4 ounces) condensed cream of chicken or cream of celery soup |
| 2 Tasse | Cut-up cooked chicken |
| 1/4 Tasse | Sliced pimiento stuffed olives |
| 1 Packung | (10 ounces) spinach noodles |
| 2 Esslöffel | margarine or butter |
| 1 Tasse | sour cream |
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Cook onion and mushrooms in 1 tablespoon margarine in 10-inch skillet about 5 minutes, stirring frequently, until onion is tender. Stir in milk, garlic powder, pepper, thyme, soup and reserved mushroom liquid. Stir in chicken and olives; heat until hot.
Cook noodles as directed on package; drain. Toss noodles with 2 tablespoons margarine. Stir sour cream into chicken mixture; heat just until hot. Serve over hot noodles and, if desired, garnish with additional sliced pimiento-stuffed olives.
6 servings.
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