Skinny Chicken Stroganoff

Ingredients:
4 slices turkey bacon, cooked and crumbled
6 oz. uncooked egg noodles
3/4 c. reduced fat sour cream
1/4 c. all-purpose flour
1 can (14.5 oz.) 99% fat-free chicken broth
1/4 tsp. salt
1/8 tsp. ground black pepper
8 oz. mushrooms, sliced
1 c. chopped onion
1 lb. boneless, skinless chicken breasts, cut into 1/4 inch strips
1 clove garlic, pressed
2 Tbsp. snipped fresh parsley

Directions:
Cook noodles according to package directions; drain and keep warm.  Meanwhile, in a small bowl, whisk together sour cream and flour until mixture is smooth.  Stir in salt and black pepper; set aside.  Heat stillet over high heat until hot.  Add chicken; cook and stir 5 minutes or until no longer pink.  Remove from skillet; keep warm.  Reduce heat to medium.  Add mushrooms, onions and garlic.  Cook and stir 3 minutes.  Return chicken and bacon to skillet.  Stir in sour cream mixture; bring to a boil.  Reduce heat and simmer 2 minutes, stirring occasionally.  Stir in parsley; serve over noodles.