Directions

1. 1

   Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and set aside.

2. 2

   While the noodles cook, pat the chicken pieces dry with paper towels and season with ½ teaspoon kosher salt and ½ teaspoon black pepper.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken pieces until golden brown on all sides, about 5-6 minutes per batch. Transfer to a plate and set aside.

4. 4

   Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced cremini mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes. Season with the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.

5. 5

   Stir in the minced garlic and fresh thyme, cooking until fragrant, about 1 minute.

6. 6

   Sprinkle the all-purpose flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.

7. 7

   Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.

8. 8

   Pour in the chicken stock and bring the mixture to a simmer. Return the seared chicken to the skillet and simmer gently for 8-10 minutes, until the chicken reaches an internal temperature of 165°F.

9. 9

   Remove the skillet from heat and let cool for 1-2 minutes. Stir in the light sour cream until fully incorporated and smooth.

10. 10

    Serve the stroganoff over the cooked egg noodles and garnish with fresh chopped parsley.