INGREDIENTS
1 lb
boneless skinless chicken breasts (, cut into thin strips)
1/4 cup
flour
1/2 tsp
salt
1/2 tsp
black pepper
2
Tbls vegetable oil (, divided)
2
Tbls butter (, divided)
1 8 ounce package
mushrooms, thinly sliced (I used baby bellas)
3 cloves
garlic (, minced)
2 tsp
fresh thyme (, chopped)
1 cup
chicken stock
1
Tbls flour
1 tsp
dijon mustard
1/2 cup
sour cream
1
Tbls fresh parsley (, chopped)
salt and pepper
8 oz
egg noodles (, cooked according to package directions)