1 lb egg noodles
1 large leek, white and light green parts only, washed and cut into thin slices
1 lb mushrooms, sliced
1 lb boneless chicken leg meat, cut into strips and sprinkled with salt
olive oil
1 c lager-type beer
salt and black pepper
several sprigs of fresh thyme, leaves only
1 1/4 c. creme fraiche or heavy cream
1 lemon

Cook the egg noodles in boiling water until done; drain and set aside.

Saute the chicken in the oil until almost cooked through, then add the leeks. Cook until the leeks have softened and the chicken is cooked all the way through. Add the beer, creme fraiche, pepper, and thyme and simmer for a few minutes, until the flavors have combined. Squeeze the lemon juice over the sauce, and serve over the egg noodles.