Ingredients :
- 16 ounces egg noodles
- 1/4 cup butter or less to taste
- Salt and freshly ground black pepper
- 3 tablespoons butter divided
- 2 medium onions peeled and chopped
- 8 ounces mushrooms
- 1 1/4 pounds boneless skinless chicken thighs cut into chunks
- 2 tablespoons all-purpose flour
- ½ teaspoon paprika
- Salt and freshly ground black pepper
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream plus more for serving
- minced fresh parsley for garnish
Directions :
- In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add noodles and cook until tender, about 8 to 10 minutes. Drain well.
- Off heat, add butter to pot. Add drained noodles and toss until butter is melted and noodles are evenly coated. Season to taste with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper).
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onion and cook until slightly softened, about 2 minutes. Stir in the mushrooms and cook until they begin to brown, about 2 minutes.
- Add the remaining 1 tablespoon of butter, chicken, flour, and paprika. Cook until the chicken begins to brown, about 3 minutes. Add the broth and Worcestershire sauce and bring to a simmer.
- Cook until the sauce thickens, about 5 minutes. Stir in the sour cream and cook until the chicken reaches 165 degrees, about 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
- To serve, place egg noodles in a bowl or on a plate. Top with the chicken mixture and a dollop of sour cream if desired. Garnish with parsley.
