Chicken Stroganoff

Ingredients

• Egg noodles

  Dry, enriched

  4 cup or 152g

• Butter

  Unsalted

  2 tbsp or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Onions

  Raw

  1 medium or 110g

• Cream of chicken soup

  Canned, condensed

  1 can (10.75 oz) or 305g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, then drain and reserve about 1/2 cup of the cooking water.
2. Meanwhile, melt half of the butter in a large skillet over medium heat. Add the chicken pieces and cook until browned and the centers reach 165°F. Transfer to a plate with any juices.
3. In the same skillet, add the remaining butter, mushrooms, and onion. Cook, stirring occasionally, until the vegetables are tender and lightly browned.
4. Stir in the cream of chicken soup and a splash of the reserved noodle water to loosen to a saucy consistency. Reduce heat to low, then fold in the sour cream, heating gently without bringing to a boil.
5. Return the cooked chicken and any accumulated juices to the skillet and warm through. Season to taste with salt and pepper.
6. Serve the chicken and sauce over the cooked egg noodles, thinning the sauce with more reserved noodle water if needed.