Servings: 4 people
Calories: ~520 per serving
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced thin

• Salt and black pepper, to taste

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 8 oz (225g) cremini or white mushrooms, sliced

• 1 tablespoon all-purpose flour

• 1 cup chicken broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• ½ cup sour cream

• ½ cup heavy cream

• 8 oz (225g) egg noodles, cooked according to package directions

• 2 tablespoons fresh parsley, chopped

Instructions:

1. Cook the Chicken:
   Heat olive oil and butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden brown and cooked through, about 5–6 minutes. Remove and set aside.

2. Sauté the Vegetables:
   In the same skillet, add onions and cook for 2 minutes until softened. Add mushrooms and garlic, and cook until mushrooms are browned and tender, about 5 minutes.

3. Make the Sauce:
   Sprinkle flour over the mushroom mixture and stir well for 1 minute. Slowly whisk in chicken broth, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer until slightly thickened.

4. Add Cream and Chicken:
   Reduce heat to low, stir in sour cream and heavy cream until smooth. Return chicken to the pan and simmer for 2–3 minutes until heated through.

5. Combine with Noodles:
   Toss the cooked egg noodles with the creamy chicken and mushroom sauce until evenly coated.

6. Garnish and Serve:
   Sprinkle with fresh parsley and serve warm.