Start by slicing the chicken into thin strips. Lightly season them with salt and black pepper. Next, dice your onions finely and slice the mushrooms. Prepping everything beforehand makes the cooking process so much smoother.

Heat some olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and sauté until golden brown on both sides. Be careful not to overcrowd the pan! Once done, remove the chicken and set it aside.

Using the same pan, toss in diced onions and minced garlic. Stir until they turn fragrant and translucent. Add the mushrooms next and sauté until they release their natural juices.

Sprinkle the flour over the sautéed veggies and mix well. Slowly pour in the chicken broth while whisking constantly to avoid lumps. Once the mixture starts to thicken, add the sour cream and Dijon mustard. Stir it until you have a smooth, creamy sauce.

Return the chicken strips to the skillet, ensuring they’re fully coated in the sauce. Reduce the heat and allow everything to simmer for 5-7 minutes to meld the flavors.

While the sauce is coming together, cook your pasta in a pot of salted boiling water according to the package instructions. Egg noodles are my personal favorite for this recipe.