Easy Chicken Stroganoff

Instructions

1. 1
   Bring a large pot of salted water to a boil. Cook egg noodles according to package directions; drain and set aside.
2. 2
   Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook for 4-5 minutes, until just cooked through. Transfer to a plate.
3. 3
   Add remaining 1 tbsp olive oil to the skillet. Add mushrooms and onions; sauté for 5-7 minutes, until softened and golden. Stir in garlic; cook 30 seconds.
4. 4
   Sprinkle flour over veggies and stir to coat. Cook for 1 minute, then slowly add chicken broth while stirring and scraping up any brown bits.
5. 5
   Stir in Dijon mustard and paprika. Simmer for 3-4 minutes, until sauce thickens.
6. 6
   Reduce heat to low. Return chicken (and any juices) to the pan. Stir in sour cream until the sauce is smooth and creamy (do not boil). Taste and season.
7. 7
   Add cooked noodles to skillet; toss to coat. Sprinkle with parsley and serve hot!