Chicken Stroganoff

Ingredients: 
 
 2 TBSP olive oil 
 2 lbs boneless, skinless chicken breasts, cut into  3 / 4  inch chunks 
 2 tsp. freshly ground black pepper 
 1 bag (12 oz.) egg noodles 
 1 large yellow onion, medium-diced 
 1 package (10 oz.) button mushrooms, stems trimmed and halved 
 1 can (10.5 oz.) condensed cream of chicken soup 
 1 packet Lipton onion soup mix 
 1  1 / 2  cups low sodium chicken stock 
 2 tsp. all-purpose flour 
 4 oz. cream cheese, cubed, at room temperature 
 
 Instructions: 
 
 In a large skillet, heat the olive oil over medium-high heat. Add the chicken, season with 1 tsp. of the pepper, and saute until the chicken is cooked through, about 10 minutes. Remove to a plate and set aside. 
 Meanwhile, in a large pot of boiling water, cook the egg noodles according to package directions. 
 Add the onion and mushrooms to the skillet, return the heat to medium-high, and cook, stirring often, until the onion is softened and the moisture from the mushrooms disappears, usually about 10 minutes. 
 Return the chicken to the pan. Add the cream of chicken soup, onion soup mix, stock, flour, and remaining 1 tsp. pepper and stir well. Cook, stirring, often, until bubbles form around the rim of the pain, then simmer for 2-3 minutes. 
 Remove from the heat, stir in the cream cheese, and let the cheese melt. Give another good stir and it's ready! 
 Serve the chicken mixture on top of the cooked egg noodles