Sprinkle flour over the mushroom mixture and stir well.
Gradually pour in the chicken broth while stirring continuously.
Add the cream and Dijon mustard. Simmer for 5 minutes until slightly thickened.
Step 4: Finish the Dish
Reduce heat to low.
Stir in the sour cream and return the chicken to the skillet.
Cook for 2–3 minutes until everything is heated through.
Step 5: Serve
Spoon the creamy chicken mushroom mixture over warm egg noodles.
Garnish with fresh parsley and serve immediately.
Preparation Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Servings
4 servings
