Cook the egg noodles according to the package directions. Drain and set aside.
10 ounces dry egg noodles
While the noodles cook, melt 2 tablespoons of butter in a skillet set over medium-high heat.
4 tablespoons unsalted butter
Add the chicken and season with ½ teaspoon salt and ½ teaspoon pepper. Cook until the chicken is golden and no longer pink. Remove from the skillet and set aside.
Melt the remaining butter in the same skillet. Sauté the onion until translucent, about 5 minutes. Add the mushrooms and cook until softened, about 5-7 minutes.
2 yellow onions, 10 ounces cremini mushrooms
Add the flour and cook for 1-2 minutes, stirring constantly.
¼ cup all-purpose flour
Add the broth, scraping up any brown bits from the bottom of the pan.
2 cups low-sodium chicken broth
Stir in the sour cream, mustard, cooked chicken, and remaining salt and pepper. Simmer for 5 minutes until thickened.
⅔ cup sour cream, 1 tablespoon Dijon mustard
Stir in parsley and serve over noodles.
2 tablespoons chopped fresh parsley
Video
Notes
For an even creamier sauce, add an additional ¼ cup sour cream in step 7.
Storage: Cream-based recipes don't freeze well and become grainy when thawed and reheated. For best taste and texture, store leftover stroganoff in an airtight container in the refrigerator for up to 3 days.