Adapted from 
                        The Campbell Soup Company
                    
                
                
            
                
                    
                            - 
                                1     lb
                                ground chicken breast, skinless
                            
- 
                                8     ozs
                                mushrooms, sliced
                            
- 
                                16     ozs
                                picante sauce
                            
- 
                                4     ozs
                                light sour cream
                            
- 
                                8     ozs
                                egg noodles, cooked
                            
- 
                                1     tsp
                                parsley
                            
 
                    
             
            
In a large skillet cook chicken and mushrooms until chicken is no longer pink. Add picante sauce and sour cream. Mix well. Serve chicken mixture over cooked noodles.