I love this one! Quick, easy and tasty!
Ingredients:
12 oz wide egg noodles
About 1/2 C flour, divided
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
About 1 1/2# boneless, skinless chicken breast, cut into big bite-sized pieces
5 T butter, divided
8-10 mushrooms, roughly chopped (about 1 C)
1 C chopped onion
1/2 tsp dry mustard
2 C chicken stock
1 C sour cream
1 tsp ketchup
1. Cook noodles according to package directions.
2. Meanwhile, mix about 1/3 C flour, salt, pepper and garlic powder in large bowl and toss chicken pieces to coat.
3. Heat 3 T butter in large skillet over medium/med-high heat. Brown chicken, 6-8 minutes.
4. Stir in onion and mushrooms and cook another 4 minutes, stirring frequently. Remove with a slotted spoon to a bowl, reserving any pan drippings.
5. Add remaining 2 T flour and 2 T butter, mixing together. Stir in dry mustard and mix well. Gradually add stock, bringing to a bubble and stirring frequently until sauce begins to thicken.
6. Stir in sour cream & ketchup. Return chicken to skillet, heat through and serve over hot noodles.
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