CHICKEN STROGANOFF

CHICKEN STROGANOFF 2 lbs boneless skinless chicken breasts cubed Salt and pepper 1 Tbs olive oil 2 tsp garlic minced 3 Tbs butter divided 8 ounce baby bella sliced mushrooms ½ a yellow onion diced fine 2 Tbs flour 1 cup chicken stock ½ tsp ground mustard ½ tsp onion powder ½ tsp garlic powder ¾ cup sour cream 4 ounce cream cheese softened salt and pepper to taste fresh parsley chopped for garnish 1 pound large egg noodles cooked according to package directions Cut chicken into cubes, and season with salt and pepper In a large skillet, add 1 Tbs olive oil, and 2 tsps minced garlic, and saute for 1 minute. Add chicken to pan, and saute until browned on all sides, but not cooked through. Remove chicken, placing it in a large bowl, and set aside. Add 1 Tbs butter, mushrooms and onions to the skillet and cook for 5-6 minutes, sauteing until onions are tender. Remove from skillet, adding to the same bowl as the chicken Add remaining butter to skillet. Add flour, and whisk it together, making a roux. Add chicken broth, slowly, stirring constantly so it doesn’t get lumpy. Stir in ground mustard, garlic powder, onion powder, cream cheese and sour cream. Stir in chicken and vegetables, and let simmer for a few minutes, until heated through. Serve over cooked egg noodles and garnish with fresh chopped parsley