Creamy Chicken Mushroom Stroganoff

1. Cook the Noodles

Begin by bringing 4 quarts of water to a boil in a large pot. Add a tablespoon of salt to the water and then cook the egg noodles until they are al dente. Drain the noodles and toss them with 2 tablespoons of butter to prevent them from sticking together.

2. Prepare the Chicken

In a large bowl, combine 2 tablespoons of flour, 1 teaspoon of dry mustard, 1 teaspoon of paprika, 0.75 teaspoon of salt, and 0.5 teaspoon of pepper. Add the chicken pieces to this mixture and coat them well.

3. Cook the Chicken

Heat 2 tablespoons of butter in a 12-inch nonstick skillet over medium-high heat. Once the butter has melted, add the coated chicken pieces. Cook them for about 4 minutes per side until they are browned and cooked through. Transfer the chicken to a plate and set aside.

4. Cook the Vegetables

In the now-empty skillet, melt another 2 tablespoons of butter. Add the sliced mushrooms, chopped onion, 0.5 teaspoon of salt, and 0.5 teaspoon of pepper. Cook this mixture, stirring occasionally, until the liquid has evaporated and the vegetables are browned. This should take about 7 to 9 minutes.

5. Add Aromatics and Thicken

To the browned vegetables, add the minced garlic, tomato paste, thyme, and the remaining tablespoon of flour. Cook this mixture for about 30 seconds until it becomes fragrant and the flour is fully incorporated.

6. Simmer the Sauce

Pour in the chicken broth and dry sherry, stirring to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it cook until the sauce thickens slightly, which should take about 1 minute.

7. Finish the Sauce

Return the cooked chicken and any accumulated juices to the skillet. Off the heat, stir in the sour cream until the sauce is smooth and creamy. This step ensures that the sour cream does not curdle and provides a rich finish to the sauce.

8. Serve

Divide the cooked noodles among shallow bowls. Spoon the chicken mushroom stroganoff over the noodles. Sprinkle each serving with fresh parsley and a dash of paprika. For an extra touch of creaminess, serve with a dollop of sour cream on the side.