INGREDIENTS
1 lb
Chicken breasts
12 oz
Baby portobello mushrooms
3 cloves
Garlic
1
Parsley, fresh
1/4 tsp
Thyme, dried
1/2
Yellow onion
2 1/2 cups
Chicken stock, reduced sodium
1 tsp
Whole-grain or dijon mustard
6 oz
Wide egg noodles
1 tbsp
All purpose flour
3/4 tsp
Black pepper, cracked
1 tsp
Kosher salt
3 tbsp
Olive oil
1/3 cup
Sour cream
1/2 cup
White wine, dry