Chicken and Mushrooms with Egg Noodles

By slane2

Ingredients

• 5 C uncooked large egg noodes
• 2 t butter
• 1 clove garlic, minced
• 3 C sliced mixed mushrooms
• 1 1/2 C milk
• 2 T flour
• 1/2 C chicken broth
• 1/2 C grated parmesan cheese
• 1/2 C sour cream
• 1/2 t each dried thyme and dried basil
• 1/4 t black pepper
• 3 C chopped, cooked chicken breast
• 1 C frozen green peas, thawed
• 1/3 C chopped, fresh parsley
• 1/4 C chopped roasted red peppers

Preparation

Step 1

Cook noodles according to package directions. Drain well and keep warm.

Meanwhile, melt butter in large, non-stick saucepan over medium-high heat. Add garlic and mushrooms. Cook and stir for 3-4 minutes until mushrooms are tender.

Whisk together milk and flour until smooth. Add to mushrooms, along with chicken broth. Cook until sauce has thickened, stirring constantly. Add cheese, sour cream, thyme, basil, and pepper. Stir until cheese is melted. Add cooked chicken, peas, parsley and red peppers. Cook until chicken and peas are heated through. Serve over hot noodles.