Creamy Chicken and Mushroom Stroganoff

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

Instructions

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