Chicken Stroganoff

Ingredients:

1 pound chicken or about 10 pieces of chicken tenderloins (boneless/skinless)

1/2 yellow onion, chopped (about 1/3 cup)

1 teaspoon garlic, minced (about 1-2 cloves)

2-3 tbsp. butter

1 1/2 cups beef broth

1/2 cup cream cheese

1 can Cream of Mushroom soup 

Handful of mushrooms, (about 8 oz.)roughly chopped (optional)

3 tbsp. flour

Salt & Pepper, to taste

Egg Noodles, cooked according to package directions

Directions:

Bring a pot of water to boil and begin to cook egg noodles according to package directions.

Boil chicken until done, set aside and let cool

Add 2-3 tbsp butter to skillet and also the chopped onions and mushrooms (if using). Saute the onions and mushrooms, over medium heat, until onions are soft and then add garlic.

 Only cook for another 1-2 minutes so garlic doesn't burn.

Add flour to pan, stir and let it absorb butter. Now add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2-3 minutes until you see it thicken slightly.

Bring temperature down to medium and whisk in sour cream and 

cream of mushroom soup. Stir until mixture is thoroughly incorporated.

Add salt & pepper. Keep tasting mixture until it is seasoned the way you like. I probably use a good teaspoon and half or more of salt and pepper (and sometimes a bit of garlic powder, for good measure). If it gets too thick on you, just add a tad more beef broth.

Once your chicken is cool, tear into pieces then add to your mixture

Serve over hot egg noodles or mix noodles in mixtures like I did