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Egg Noodles with Smoked Chicken & Mushrooms

Source of Recipe


Ladies' Home Journal, March 2004






List of Ingredients



• 2 Tbsp butter
  
• 1 medium onion, chopped
  
• 1/2 lb. shiitake mushrooms, stems removed, sliced
  
• 1/2 lb. crimini mushrooms, sliced
  
• 1 tsp salt
  
• 4 tsp flour
  
• 1-1/2 cups chicken broth
  
• 1 Tbsp paprika
  
• 2 tsp Dijon mustard
  
• 1/2 lb. smoked chicken, cut into matchstick slices
  
• 12 ounces medium egg noodles
  
• 1-1/4 cups light sour cream
  
• 1 Tbsp chopped fresh dill
  






Instructions



1. Melt butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until onion is translucent, 10 minutes. Increase heat to medium-high, add the mushrooms and salt, and cook, stirring, until the mushrooms are well browned -- 7 minutes.
   
   
2. Reduce heat to medium-low and stir in the flour, 1 minute. Add broth, paprika and mustard. Reduce heat to low and simmer until sauce thickens, 3 minutes. Stir in chicken and cook 1 minute.
   
   
3. Meanwhile, cook noodles according to package directions. Drain. Just before serving, stir the sour cream and dill into the sauce. Toss the noodles with the sauce.
   
   Makes 4 to 6 servings.