Paprika Chicken Stroganoff

• 8 ounces uncooked wide egg noodles
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch-thick strips
• 2 teaspoons paprika
• 1-1/2 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 1 tablespoon olive oil
• 1 pound sliced baby portobello mushrooms
• 1 tablespoon butter
• 1 large red onion, halved and sliced
• 3 garlic cloves, minced
• 1 cup dry white wine or chicken stock
• 1 cup chicken stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 cup creme fraiche
• sour cream
• 1 tablespoon minced fresh Italian parsley

1. Cook noodles according to package directions; drain.
2. Meanwhile, toss chicken with paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium-high heat. In batches, saute chicken until browned, 2-3 minutes. Remove from pan.
3. In same pan, saute mushrooms in butter until lightly browned, 4-5 minutes. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook and stir 1 minute.
4. Add wine, stirring to loosen browned bits from pan. Add stock, Worcestershire sauce and mustard; bring to a boil. Cook, uncovered, until liquid is reduced by half, 10-12 minutes. Stir in chicken; cook, uncovered, over medium-low until chicken is no longer pink, 3-5 minutes.
5. Stir in creme fraiche, parsley and the remaining salt and pepper; remove from heat. Stir in noodles.

egg noodles, chicken breasts, paprika, salt, pepper, olive oil, baby portobello mushrooms, butter, red onion, garlic, white wine, chicken stock, worcestershire sauce, mustard, creme fraiche, sour cream, fresh italian parsley

Taken from www.tasteofhome.com/recipes/paprika-chicken-stroganoff/ (may not work)