Chicken Stroganoff

 
  2 Tablespoons vegetable oil
  1 pound boneless, skinless chicken breasts cut into strips (2 cups)
  Mushrooms, sliced
  ½ cup onion, chopped
  1 can condensed cream of chicken soup
  ½ cup plain nonfat yogurt or ½ cup sour cream
  ¼ cup milk
  4 cups medium egg noodles, cooked without salt, hot
  1/8 teaspoon paprika
 
 Heat 1 tablespoon oil in a heavy nonstick skillet over medium high heat. Sauté' chicken 4-5 minutes in batches, if necessary, or until browned, stirring often. Set chicken aside. Reduce heat to medium. Add remaining 1 Tablespoon oil. Sauté' mushrooms and onion 4-5 minutes or until tender. Pour off fat. Add soup, yogurt or sour cream and milk. Heat to a boil. Return chicken to pan and heat through. Serve over noodles. Sprinkle with paprika.