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HEAT 1-1/2 tsp. oil in large skillet on medium-high heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF) and browned on both sides. Transfer to plate; cover to keep warm.
COOK noodles as directed on package, omitting salt. Meanwhile, add remaining oil, mushrooms and onions to skillet; cook on medium heat 7 min. or until mushrooms release most of their liquid, stirring occasionally to scrape browned bits from bottom of skillet. Stir in broth.
ADD chicken and chicken juices to skillet; bring sauce to boil. Add cooking creme; cook and stir on medium-low heat 4 min.
DRAIN noodles; place on platter. Top with chicken and sauce; sprinkle with parsley.