2 chicken breasts; boiled and cut up into bite size small cubes/pieces
1 package (8 oz) medium or large egg noodles; prepared as instructed on pkg
3 cans (10.5) cream of chicken soup
1 can (14.5 oz) chicken broth
2 tsp onion powder
3 Tbsp cornstarch
·1 cup white wine


In a medium pot, fill water halfway and bring to boil. Place your chicken breasts (can be frozen) in your pot and boil covered for 10 minutes. Turn off heat, leave covered and let stand for another 15 minutes. Set aside to cool and cut up into bite size cubes/pieces.
In the same medium pot, add your cut up chicken breasts, cream of chicken soup, chicken broth, onion powder white wine and cornstarch and bring to a boil. Make sure you stir continuously during this stage to avoid scorching.
Once at a boil, stir for a minute and bring the heat down to low. Cover the pot and leave simmering for an hour, stirring every 15 minutes.
While your sauce is simmering, boil your egg noodles according to package directions and drain thoroughly. Set aside.
Layer noodles on a plate and ladle sauce over the noodles. Serve with Cornbread or Honey Buttermilk Biscuits and a nice Riesling wine or Strawberry Iced Tea.

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