Heat the oil in a dutch oven or large saucepan over medium-high heat.
Cut the chicken into bite size pieces and lightly season with salt and pepper. Add the chicken to the pan and cook, stirring occasionally, about 5 minutes. Transfer chicken to a plate and set aside.
Add the onions and mushrooms to the pan and cook about 8 minutes or until onions are softened and mushrooms are browned. Add the garlic and cook until fragrant, about 5 seconds.
Add the butter to the pan, when butter has melted add the flour, 1/2 tsp salt, and 1/2 tsp pepper and stir until the flour and butter are thoroughly mixed.
Add the chicken stock to the pan and stir to combine. Return the chicken to the pan and bring mixture to a boil.
Reduce heat to low, cover and simmer while you prepare your egg noodles.
Prepare the egg noddles according to package directions. Drain and set aside.
Take the pan off the heat. Stir the sour cream into the sauce and season with salt and freshly ground pepper to taste. Serve sauce over the egg noodles and sprinkle the sliced green onion on top.
16 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment