– 12 oz egg noodles – 2 TBSP oil – 2 large chicken breasts 1 pound cubed chicken, skinless and boneless – 1 tsp garlic powder – 1 tsp onion powder – 1 tsp paprika – ½ tsp salt – ½ tsp ground black pepper – 1 cup white onion chopped – 8 oz baby bella mushrooms sliced – 3 TBSP unsalted butter – 3 TBSP all-purpose flour – 2 cups low-sodium beef stock/broth – 1 TBSP Worcestershire sauce – 1 TBSP Dijon mustard – ¼ cup sour cream room temp – 4 TBSP parsley chopped, divided
In a large pot add the egg noodles to boiling water with a pinch of salt. Cook for 7-10 minutes or until al dente. Dice the chicken into 1" size cubes and then set them aside. Chop the onion into thin pieces and slice the mushrooms as well. Set ingredients aside for future use.
In a large skillet add the oil over medium heat. Once the oil is hot add the chicken, garlic powder, onion powder, paprika, salt and pepper. Stir for 7-9 minutes until the juices run clear. Remove the chicken and set aside.
In the same skillet add the onion, mushrooms, and butter. Stir for 5-7 minutes or until the onion is translucent and the mushrooms are softer.
Sprinkle mushroom mixture with the flour. Stir for 2-3 minutes.
Add the beef stock, Worcestershire sauce, Dijon mustard, sour cream, and 3 tablespoons of parsley to the skillet.
Stir for 4-8 minutes or until the sauce is thick and well combined. You may see a few specs of sour cream, which is fine. Add the chicken back into the skillet. Stir for 2-3 minutes or until heated through.
Taste the sauce to see if more salt and pepper is needed. Top your noodles with the chicken stroganoff and remaining parsley.