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4 skinless, boneless chicken breast halves - cubed (I misread this part of the original recipe and cooked my chicken whole, then shredded it. I'd prefer it in cubes next time.)
1/4 cup butter or margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 (4 ounce) package cream cheese
1/2 cup sour cream
1/3 to 2/3 cup of beef broth
1 pkg sliced mushrooms
1 Tbsp. butter & 1 Tbsp. olive oil to saute the mushrooms
1 pkg. egg noodles
2 Tbsp. cornstarch added to 1/4 cup cold water for thickening
Fresh parsley, for garnish (optional)

1. Put chicken, butter and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Drain off liquids. Transfer liquids to a saucepan.

2. To the saucepan of liquids, add cream cheese, sour cream and beef broth. Add half of the thickening mixture and bring to a boil. If it is still too thin, add the remaining cornstarch and bring to a boil again. Add sauce back to the chicken cubes.

3. Saute the mushrooms with the butter and olive oil until browned. Add to the chicken and sauce mixture. Turn Crockpot to high and let cook for 20 to 30 minutes.

4. Cook egg noodles according to instructions. Serve chicken and sauce over the egg noodles. Sprinkle with parsley.