Chicken Stroganoff Egg Noodles

Instructions

1. 1

   Use raw boneless, skinless chicken breast purchased in thin strips about 5 mm thick, pre-sliced mushrooms, and egg noodles with a 6-minute package cooking time. Finely chop the onion and measure the remaining ingredients.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the onion and mushrooms and cook uncovered for 3 minutes, stirring frequently, until beginning to soften.

3. 3

   Add the chicken, flour, garlic powder, salt and pepper. Stir over medium-high heat for 1 minute, separating the chicken strips and coating everything with the flour; the chicken will finish cooking with the noodles.

4. 4

   Pour in all 600 ml chicken broth and scrape the bottom of the pan. Cover, increase the heat to high and bring to a boil, about 3 minutes.

5. 5

   Uncover and stir the dry egg noodles directly into the sauce. Allow about 1 minute to return to a simmer, then reduce the heat to medium and simmer uncovered for the package cooking time of 6 minutes. Stir frequently, keeping the noodles in the liquid. The noodles should be tender and the sauce thickened, with no pool of broth. Check several of the thickest chicken strips with a food thermometer: they must reach 165°F/74°C.

6. 6

   Reduce the heat to low. Stir in the sour cream and Dijon mustard for about 1 minute, until smooth and warmed through without boiling. The finished sauce should cling to the noodles. Divide among four bowls.