Campbell's Creamy Mushroom Chicken

I found this in a magazine and it is one of my son's favourites. Quick to prepare. (I had to estimate the amount of noodles.)

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter (divided)
• 3 -4  boneless skinless chicken breasts, cut in bite size pieces
• 1⁄2 teaspoon  garlic salt
• 1⁄2 teaspoon paprika
• 1 1⁄2 cups  sliced mushrooms
• 1  small onion, diced
• 1  garlic clove, minced
• 1 (10 ounce) can  condensed mushroom soup (can use reduced fat)
• 1⁄2 cup milk
• 4  cups  hot  cooked egg noodles

Directions

1. In large skillet, melt 1 tbsp butter and brown the chicken pieces.
2. Season to taste with garlic salt and paprika. Remove from pan and keep warm.
3. Add remaining 1 tbsp butter to pan and saute onion, garlic and mushrooms until golden.
4. Add soup, milk and pepper. Bring to a boil.
5. Return chicken to the pan, reduce heat to low and simmer 5 minutes or til chicken is heated through and no longer pink inside.
6. Serve over egg noodles.