Instructions:
- Cook the noodles:
- In a large pot of salted boiling water, cook the egg noodles according to package instructions. Drain and set aside.
- Prepare the chicken:
- Season the chicken with salt, pepper, paprika, and garlic powder.
- Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make the sauce:
- In the same skillet, melt 1 tablespoon of butter. Add the chopped onions and garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Add the sliced mushrooms (if using) and cook until they release their moisture and start to brown, about 5 minutes.
- Sprinkle in the flour and cook for 1 minute to eliminate the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
- Stir in the heavy cream (or sour cream), Dijon mustard, Worcestershire sauce, salt, pepper, and nutmeg (if using). Let the sauce simmer gently for a few minutes until it thickens.
- Combine everything:
- Add the cooked chicken back into the skillet, mixing it with the sauce until everything is well coated. Let it simmer for another 2-3 minutes.
- Add the cooked noodles and toss everything together until the noodles are coated in the creamy stroganoff sauce.
- Garnish and serve:
- Garnish with freshly chopped parsley and serve hot.
This Creamy Chicken Stroganoff Noodles dish is rich, comforting, and perfect for family dinners. Enjoy! 🍗🍜