Chicken Mushroom Pasta

adapted from http://www.eatliverun.com/creamy-chicken-and-mushroom-pasta-skillet/

1 package fresh mushrooms
2 medium chicken thighs
1 large clove garlic
1 tbsp butter/margarine
3 tsp beef bullion (2 bullion cubes)
1 1/2 c milk
 2 heaping tbsp cornstarch
~ 8 oz cooked egg noodles

Thinly slice mushrooms, mince garlic, and chop chicken. Melt butter in a skillet over medium heat and add garlic. Cook until fragrant and add mushrooms. Cook until mushrooms get juicy, stirring constantly. Reduce heat slightly and add chicken and 1 tsp bullion. Cook until chicken is done and mushrooms are tender, stirring occasionally.
Whisk cornstarch into milk and add to skillet, along with the remaining bullion. Cook, stirring often, until mixture is bubbly and thickens. Toss with egg noodles (you probably won't use a full 8 oz) and serve immediately.