Crockpot Chicken Stroganoff Light

Makes at least 8 servings

½ cup onion minced
6 skinless boneless chicken breasts (or equivalent)
2 cans cream of mushroom soup undiluted one can is 10.5 ounces net weight
1 can cream of chicken soup undiluted one can is 10.5 ounces net weight
2 cans mushrooms undrained (stems and pieces will do just fine–4 ounces each can) or 8 oz container white mushrooms, sliced
2 teaspoons finely minced or crushed garlic
1 cup 8 ounces sour cream
1 8- ounce package brick cream cheese softened and cubed
1 teaspoon vegetable of olive oil
2 chicken bouillon cubes
24- ounce package of wide egg noodles
1 tbsp salted butter
Salt and black pepper to taste

Place the minced onions in the bottom of a slow cooker coated with non stick spray.
Place the chicken breasts on top of the onions.
Stir all three sauces and mushrooms together in a bowl.
Cover the chicken with the soup and mushroom mixture.
Cook on LOW for 5 hours. This dish will hold for up to 9 hours on LOW.
One hour before you want to serve your Stroganoff Light, take out the chicken breasts and cool them for 10 minutes on a carving board. Then cut the chicken breasts into bite-size pieces. Place the chicken pieces back in the slow cooker.
Add minced garlic, a cup of sour cream, cubed cream cheese, and salt and pepper to the slow cooker.
Mix everything together, cover, and turn the slow cooker up to HIGH. Cook for another 30 minutes.
Meanwhile, add noodles, 1 tsp oil, 2 chicken bouillon cubes, and water to a large pot.
Cook the noodles according to the package directions then drain.
Add 1 tbsp of butter and toss to coat.
To plate: add warm noodles to a plate and top with a couple ladles of Stroganoff Light!

Recipe from "Triple Chocolate Cheesecake Murder" by Joanne Fluke.