Creamy Chicken and Mushroom Stroganoff

This chicken stroganoff is a tasty spinoff of the classic beef stroganoff! Dinner will be ready in under 45 minutes, and goes great with a side dish like green beans!

Ingredients :

• 3 tablespoons butter
• 1 medium onion, diced
• 1 cup sliced mushrooms
• 1 pound skinless, boneless chicken breasts, cut into thin strips
• 1 teaspoon Greek seasoning
• ½ teaspoon freshly ground black pepper
• 1 (12 ounce) package egg noodles
• ½ cup chicken broth
• ½ cup milk
• ½ teaspoon Worcestershire sauce
• ½ cup sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh parsley, or to taste

Directions :

1. Melt butter in a heavy skillet over medium heat; stir in onion and mushrooms. Reduce heat; cook and stir until onions release their liquid and mushrooms soften, about 5 minutes.
2. Season chicken strips with Greek seasoning and black pepper. Place chicken in the skillet; cook and stir over medium heat until lightly browned on all sides, about 5 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook noodles at a boil until tender yet firm to the bite, about 10 minutes; drain.
4. Pour chicken broth, milk, and Worcestershire sauce into skillet; slowly stir in sour cream, a tablespoonful at a time. Spoon out a small amount of sauce and whisk with flour in a small bowl until smooth. Stir flour mixture back into sauce; simmer until sauce thickens, about 5 minutes. Season with salt and ground black pepper. Serve over egg noodles; garnish with parsley.