Chicken Stroganoff

Chicken Stroganoff 4 tablespoons butter divided 1 1/4 pounds boneless skinless chicken thighs fat trimmed, cut into 1 inch pieces 1/2 cup onion finely diced 8 ounces cremini mushrooms sliced 1 teaspoon garlic minced 3 tablespoons flour 1 1/2 cups chicken broth 1 teaspoon paprika 1/2 teaspoon Italian seasoning 1 tablespoon Worcestershire sauce 3/4 cup sour cream 12 ounces egg noodles 2 tablespoons chopped parsley salt and pepper to taste Cook the egg noodles in salted water according to package directions. Heat 2 tablespoons of butter in a large pan over medium high heat. Season the chicken with salt and pepper and add it to the pan in a single layer. You may need to work in batches. Cook the chicken for 4-5 minutes per side or until browned and cooked through. Remove the chicken from the pan and place on a plate. Cover with foil to keep warm. Melt the remaining 2 tablespoons of butter in the pan. Add the onions and mushrooms and cook for 5-7 minutes or until tender and browned. Season the vegetables with salt and pepper. Add the garlic and cook for 30 seconds. Add the flour to the pan, and stir to coat the vegetables. Cook for 1 minute. Add the chicken broth, paprika, Italian seasoning and Worcestershire sauce to the pan, stirring constantly. Cook for 3-4 minutes or until sauce is thickened. Stir in the sour cream. Add the chicken back to the pan and cook for 2-3 minutes until chicken is heated through. Top the stroganoff with parsley and serve with egg noodles.