Snappy Smothered Chicken (from Southern Living)

I saw this recipe in a recent Southern Living magazine so I cut it out. One day after work, I was running a little late getting home, but still wanted to cook so I picked up a rotisserie chicken at HEB and made this. Both Kevin and I loved it, it was pretty easy, and it made enough for both of us to have leftovers for lunch the next day. Of course, you can cook your own chicken too.

1 (8 oz.) pkg. wide egg noodles
1 tsp. paprika
1 tsp. dried thyme leaves, crumbled
1/2 tsp. salt
1/4 tsp pepper
3 tbsp. butter
1 large onion, chopped
1 package mushrooms, sliced
2 tsp. jarred minced garlic
1 can cream of mushroom soup
1 cup milk
1/3 dry white wine (can substitute with 1/3 additional milk)
1 rotisserie chicken, cut into serving pieces
2 tbsp. chopped parsley

1. Prepare noodles and keep warm.
2. Meanwhile, stir together paprika, thyme, salt, and pepper in small bowl.
3. Melt butter in large skillet over med-high heat; add onion and mushrooms, and saute 8-10 minutes or until onion is tender. Stir in garlic and paprika mixture; saute 2 minutes. Add soup, milk, and if desired, wine, and bring to a boil, stirring frequently. Add chicken pieces. Reduce heat to low and cook, covered, until chicken in thoroughly heated. Stir in parsley. Serve over hot noodles.