1 lb boneless, skinless, chicken breast, cut into small cubes
12 oz. wide egg noodles
1 small yellow onion, finely chopped
1 C Crimini mushrooms, sliced
1/2 C snow peas
1 C chicken broth
1/2 C half and half
1/2 C sour cream or plain Greek yogurt
1 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
2 Tbsp all-purpose flour
1 Tbsp olive oil
1 Tbsp butter
1 tsp paprika
salt, to taste
pepper, to taste
Cook noodles according to package directions, drain, and set aside.
Heat olive oil in a large skillet, over medium high heat. Add mushrooms, onions, and snow peas. Sauté until tender. Transfer to a small bowl and set aside.
In the same skillet, melt butter over medium-high heat. Add chicken. Cook through.
Whisk in flour. Add half and half, chicken broth, Dijon mustard, and Worcestershire sauce.
Continue to whisk until smooth.
Bring to a simmer. Cook until sauce begins to thicken.
Add mushrooms, onions, and snow peas. Reduce heat to low.
Stir in sour cream, or plain Greek yogurt. Add paprika, salt, and pepper.
Serve over egg noodles.