Smothered Chicken In Mushroom Ragout

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1 teaspoon olive oil

4 (4-ounce) skinned, boned chicken breast halves

1/4 teaspoon black pepper

4 cups sliced cremini mushrooms (about 8 ounces)

4 cups thinly sliced shiitake mushroom caps (about 8 ounces)

2 cups chopped leeks

1/3 cup dry white wine

1/3 cup fat-free, less-sodium chicken broth

1 tablespoon sherry

1/4 teaspoon salt

1 cup low-fat sour cream

4 cups hot cooked medium egg noodles (about 6 ounces uncooked noodles)

Freshly ground black pepper (optional)

Chopped fresh parsley (optional)

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