Directions:

In a large skillet, saute the chicken, mushrooms, onion and green pepper in butter until chicken is no longer pink.

Combine flour and broth until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the sour cream, salt, pepper and nutmeg; cook and stir until heated through.

Serve over hot egg noodles.