A delightful twist on the classic chicken stroganoff, featuring a creamy sauce and tender chicken served over buttery noodles.
Prepare the sauce by mixing sour cream, chicken broth, soy sauce, and black pepper in a bowl.
Ensure the sour cream is at room temperature to prevent curdling when mixed.
Heat butter in a large skillet over medium heat.
Use a non-stick skillet to prevent sticking and make cleanup easier.
Cook the chicken breasts until golden on both sides, then remove from the skillet.
Avoid overcrowding the skillet to ensure even cooking.
Add mushrooms and garlic to the skillet and sauté until softened.
Stir frequently to prevent the garlic from burning.
Return the chicken to the skillet and pour the sauce mixture over it. Cover and simmer until the chicken is cooked through.
Check the chicken's internal temperature to ensure it's fully cooked.
Cook the egg noodles according to the package instructions, then drain and toss with a bit of butter.
Add a pinch of salt to the boiling water for extra flavor.
Serve the chicken stroganoff over the noodles and enjoy!
Garnish with fresh parsley for a pop of color and flavor.
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