Chicken Stroganoff Salad with Walnuts

2 cups egg noodles (dry)
2 cups fresh chopped mushrooms
3 tsp butter
3 cups boneless cooked diced chicken (any part may be used)
4 whole green onions, minced
1/2 cup mayonnaise
1 cup sour cream
3 tsp fresh lemon juice
Salt
Pepper to taste
1 cup chopped lightly toasted walnuts

Cook the noodles in salted boiling water until just tender, and drain. Melt the butter in a frying pan. Lightly brown the mushrooms, and add (with any pan juices) to the noodles. Stir in the chicken and green onions. Blend mayonnaise, sour cream, lemon juice, salt, and pepper together. Mix into salad. Refrigerate until needed. Just before serving, garnish with the walnuts. Makes 6 servings.