Mushroom chicken stroganoff

1 8 ounce carton light dairy sour cream
2 tablespoons all-purpose flour
1 tablespoon Worcestershire-style marinade for chicken
1/2 teaspoon dried thyme, crushed
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon ground black pepper
1/2 cup water
1 8 ounce package fresh mushrooms, sliced
1 tablespoon canola oil or olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 1/2 cups coarsely shredded cooked chicken
3 cups hot cooked wide noodles
1 tomato, chopped

1. In small bowl combine 2/3 cup of the sour cream, the flour, Worcestershire-style marinade, thyme, bouillon granules and pepper. Gradually stir in water until combined. Set aside.
2. In very large skillet cook mushrooms in hot oil over medium-high heat until tender and any liquid has evaporated, stirring occasionally. Stir in chicken.
3. Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
4. Serve chicken mixture over noodles; top with dollops of the remaining sour cream and chopped tomato. Makes 6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving)

Serving Size: 6