Creamy Chicken and Noodles with Veggies

2 1/2 lbs boneless chicken, cut into bite size pieces

2 tablespoons olive oil

5 cloves garlic, chopped

1/2 large red onion, chopped

4 cups chicken broth

12 ounces Italian Campanelle noodles

1 large can cream of chicken soup

2 tablespoons sage

Black Pepper to taste

5 heaping tablespoons sour cream

1 bag frozen mixed vegetables

In large skillet heat olive oil over medium heat. Add chicken, onion, garlic and black pepper. Cook until chicken is done stirring occasionally. 

Add chicken broth and bring to a boil. Add noodles and cook for 12 minutes. 

Add cream of chicken soup, sage, sour cream, mixed vegetables and mix together well. (if mixture is too thick add 1/4 cup of water)  Bring to low boil, reduce heat, cover and cook until vegetables are done. 

Serves 6