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I found this recipe about 15 years ago in a magazine, and it has been a family favorite and a crowd pleaser ever since.
Melt butter in a large skillet over medium heat. Add the onion and cook until onion is translucent.
Increase head to medium-high, add mushrooms and salt. Cook, stirring until the mushrooms are well browned.
Reduce heat to medium-low, and stir in the flour, cook for 1 minute.
Add broth, paprika and mustard. Reduce heat to low and simmer until sauce thickens, 3 minutes.
Stir in chicken and cook 1 minute.
Meanwhile, cook noodles according to package directions. Drain.
Just before serving, stir the sour cream and dill into the sauce. Toss the noodles with the sauce.
I love to smoke chicken outside on the grill and then use it in this recipe.
This recipe was provided by Cindy Ditmars from Pelham.