Ingredients
- 12 ounces egg noodles
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon Italian seasoning
- ¼ teaspoon dried thyme
- 2 tablespoons butter (for cooking chicken)
- 2 tablespoons butter (for sauce)
- 1 cup yellow onion, diced
- 8 ounces brown mushrooms, sliced
- 3 teaspoons garlic, minced
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- ¾ cup sour cream
- 1 teaspoon Dijon mustard
Instructions
- Cook the egg noodles to al dente according to package directions. Drain and set aside.
- Season chicken pieces with salt, pepper, Italian seasoning, and thyme.
- In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the chicken in a single layer and cook for about 3 minutes per side until browned and cooked through. Cook in two batches if needed. Remove chicken and keep warm.
- Reduce heat to medium and add the remaining 2 tablespoons of butter. Sauté diced onion for about 5 minutes until tender.
- Add mushrooms and garlic. Continue cooking for another 4 minutes until mushrooms soften.
- In a bowl, whisk together chicken broth, flour, and Worcestershire sauce until smooth. Pour into the skillet with the mushrooms and onions.
- Bring to a boil, then reduce heat and simmer for 5 minutes until the sauce thickens.
- Return the cooked chicken to the skillet. Stir in sour cream and Dijon mustard. Cook for 1–2 minutes until heated through.
- Serve the chicken and sauce over the cooked egg noodles. Enjoy!
Notes
- Cooking the chicken in batches ensures even browning and prevents steaming.
- Use full-fat sour cream for the creamiest sauce.
- Substitute Greek yogurt for sour cream for a lighter option.
- For extra richness, stir in a splash of heavy cream at the end.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 511
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 135mg
