EASY CREAMY CHICKEN STROGANOFF

EASY CREAMY CHICKEN STROGANOFF 8 ounces wide egg noodles (I like the Amish style) 1 tablespoon butter 1 tablespoon olive oil 1 lb sliced cremini mushrooms 3 cloves garlic minced 1 tablespoon olive oil 1 1/4 lbs chicken breast cut in bite size piece 1 small onion chopped 2 tablespoons butter 3 tablespoons flour 2 cups low sodium chicken broth 2 tablespoons Worcestershire sauce 1/4 teaspoon paprika 1/2 cup sour cream Cook egg noodles according to package directions and drain well. In large skillet over medium high heat add 1 tablespoon butter and 1 tablespoon olive oil. Add mushrooms and cook until golden brown. Add garlic and cook for 30 seconds; remove to plate. Add 1 tablespoon of olive oil to skillet over medium high heat. Add chicken and onions. Cook until the chicken is lightly browned; about 5-8 minutes. Remove to plate. Melt 2 tablespoons of butter in skillet over low heat. Whisk in flour. Cook for 90 seconds whisking constantly. The flour mixture will be thick. Slowly add chicken broth whisking constantly. Whisk in Worcestershire sauce, paprika and sour cream. Add chicken, onions mushrooms and garlic back to skillet and simmer for 10 minutes. Serve over egg noodles.