Chicken a La Stroganoff

4 southern style chicken filets
4 slices bacon
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onions
1 cup sour cream
2 tablespoons flour
1 teaspoon chicken bouillon granules
1/2 cup hot water
2 tablespoons dry sherry
hot cooked egg noodles
snipped parsley

Prepare filets according to package directions; cut into bite size pieces.

Meanwhile, in an 8 inch skillet, cook bacon until crisp; drain on paper towel, reserving 2 tablespoons of drippings in skillet. Crumble bacon, set aside.

For sauce, cook mushrooms and onions in reserved drippings until tender but not brown.

In bowl, stir together sour cream and flour.

Dissolve bouillon granules in hot water; stir into sour cream mixture, add sherry; stir into mushroom mixture.

Cook and stir until thickened and bubbly. Cook and stir 1 more minute.

To serve, arrange hot pieces of chicken atop noodles. Pour sauce over all. Garnish with bacon and parsley.