Chicken Stroganoff from Delish.com

Ingredients

• 12 oz Egg Noodles (package)
• 2 tablespoons Butter (divided)
• 1 tablespoon Vegetable Oil (for searing chicken)
• 1 lb Boneless, Skinless Chicken Breasts (cut into 1-inch pieces)
• to taste Kosher Salt
• to taste Freshly Ground Black Pepper
• 2 tablespoons Extra-Virgin Olive Oil (divided)
• 1 lb Baby Bella Mushrooms (thinly sliced)
• 1/2 Yellow Onion (large, chopped)
• 2 cloves Garlic (minced)
• 2 teaspoons Fresh Rosemary Or Thyme (chopped)
• 4 cups Low-Sodium Chicken Broth (divided)
• 2 teaspoons Dijon Mustard
• 1 teaspoon Worcestershire Sauce
• 2 tablespoons Cornstarch (for thickening)
• 2 tablespoons Sour Cream (plus more for serving)
• 2 tablespoons Fresh Parsley (freshly chopped, for garnish)

Instructions

1. Cook egg noodles according to package directions. Drain well, add 2 tablespoons of butter and toss to coat. Cover to keep warm.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
3. Season chicken with salt and pepper.
4. Add chicken to the skillet in a single layer, working in batches if needed. Sear for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
5. Reduce heat to medium and add 1 tablespoon of olive oil to the skillet. Add sliced mushrooms and cook, stirring occasionally, for 8-10 minutes, until tender and browned. Remove from skillet and set aside with the chicken.
6. Add remaining 1 tablespoon of olive oil and chopped onion to the skillet. Cook, stirring occasionally, until softened, about 6 minutes.
7. Add minced garlic and rosemary or thyme. Cook until fragrant, about 2 minutes more.
8. Stir in 3 1/2 cups of chicken broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer.
9. In a small bowl, whisk together cornstarch and remaining 1/2 cup of chicken broth.
10. Slowly pour the cornstarch mixture into the simmering broth, stirring constantly. Continue to simmer until the sauce has thickened, about 10-12 minutes.
11. Return the chicken and mushrooms to the skillet. Stir gently to combine and heat through, about 2-3 minutes.
12. Remove from heat and stir in 2 tablespoons of sour cream until well combined. Season with salt and pepper to taste.
13. Spoon the chicken stroganoff over the cooked egg noodles. Garnish with a dollop of sour cream and fresh parsley before serving.