2 lbs boneless skinless chicken breasts
1 cup chopped onion
2 10 3/4 oz cans condensed cream of mushroom soup
1/3 cup water
12 oz dried wide egg noodles
1 8 oz carton sour cream
Freshly ground black pepper
1. Cut chicken into 1 inch pieces. In a slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.
2. Cover and cook on low-heat for 6 to 7 hours or on high setting for 3 to 3 1/2 hours.
3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6-8 servings.