In a large, deep skillet or Dutch oven, melt the butter/margarine over med heat.

Combine flour and garlic powder (add salt and pepper to taste) and dredge/shake chicken tenders (I put the flour mixture in a plastic bag and shake 3 tenders at a time).

Add chicken to skillet and sauté until no longer pink and slightly browned.

Remove chicken to a plate from pan and keep warm.

Add onions and sauté, turning down heat.  Add more butter/oil if needed.

Add garlic and sauté until onions are soft.

Add mushroom slices and sauté for an additional 3-4 minutes or until mushrooms start to give up their liquid.

Add soup and water to the pan and combine, deglazing pan.

Return chicken tenders to the pan, bring mixture to a boil, then turn down to low and cook for at least 5 minutes.

Add sour cream, combine, turn up heat and bring almost a boil, then immediately turn down to low (you don’t want the cream to curdle).

Serve with noodles and steamed vegetables