1 1/4lbs.boneless skinless chicken breasts, chopped into bite size pieces
1 Tbsp. Dijon mustard
2clovesgarlic, finely minced
3cupsdried egg noodles
Season chicken with salt and pepper and place in slow cooker. In a bowl, whisk together chicken stock, Dijon mustard, garlic, Worcestershire and cornstarch. Pour over the chicken and cook on low for 5 to 6 hours.
During the last 30 minutes stir in the egg noodles. Right before serving, stir in the sour cream.