Chicken with Creamy Mushroom Sauce

I just received my holiday Kraft Food & Family magazine and couldn't wait to make this recipe. I love the Philadelphia Cooking Cremes. We've been doing the Savory Garlic with diced chicken and egg noodles. This ramps it up and will be added into our dinner recipes.

Here is my modified version:

Chicken with Creamy Mushroom Sauce

1 Tbsp.  oil, divided

3 small  boneless skinless chicken breast halves, sliced into 1 inch strips

2 cups medium egg noodles, uncooked

1/2 lb.  fresh mushrooms, sliced

1/4 cup  finely chopped onions

1/3 cup  fat-free reduced-sodium chicken broth

1 tub  (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1 Tbsp.  finely chopped fresh (optional)

Heat 1-1/2 tsp. oil in large skillet on medium-high heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF) and browned on both sides. Transfer to plate; cover to keep warm.

Cook noodles as directed on package, omitting salt. Meanwhile, add remaining oil, mushrooms and onions to skillet; cook on medium heat 7 min. or until mushrooms release most of their liquid, stirring occasionally to scrape browned bits from bottom of skillet. Stir in broth.

Add chicken to skillet; bring sauce to boil. Add cooking creme; cook and stir on medium-low heat 4 min. Add drained noodles to skillet, stir. After plating, sprinkle with parsley if desired.

Here is a link to the original recipe and a Kraft photo: 

 Kraft's Chicken with Creamy Mushroom Sauce