CHICKEN STROGANOFF

Salt

12 ounces wide egg noodles

3 tablespoons butter

1 small onion, chopped

4 ounces white or cremini mushrooms, sliced (about 2 cups)

1 1/4 pounds skinless, boneless chicken thighs or breasts, cut into 1 1/2" chunks

2 tablespoons all-purpose flour

1 teaspoon paprika, plus more for topping

Freshly ground pepper

1 cup low-sodium chicken broth

1 tablespoon Worcestershire sauce

1/2 cup sour cream, plus more for topping

2 tablespoons chopped fresh parsley

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.

Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.

Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.