Using light dairy sour cream makes a creamy, but low fat, sauce for this quick and easy chicken dinner.
In small bowl combine 2/3 cup of the sour cream, flour, Worcestershire-style marinade, thyme, bouillon granules and pepper. Gradually stir in water until combined. Set aside.
In very large skillet cook onion and mushrooms in hot oil over medium-high heat until tender and any liquid has evaporated, stirring occasionally. Add garlic and cook for 2 minutes more or until garlic is fragrant and golden. Stir in chicken. Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
Serve chicken mixture over noodles; top with dollops of the remaining sour cream and chopped tomato.
Variation: Use purchased pre-sliced mushrooms, bottled minced garlic and refrigerated or frozen chopped chicken; omit the bouillon granules.
1/2 vegetable, 1 1/2 starch, 2 1/2 lean protein, 1 1/2 fat