# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Vegetables & Aromatics
04 - 2 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 garlic cloves, minced
08 - 2 medium carrots, peeled and sliced
09 - 2 celery stalks, sliced
→ Sauce
10 - 2 tbsp all-purpose flour
11 - 2 cups low-sodium chicken broth
12 - 1 cup whole milk
13 - 1/2 cup heavy cream
14 - 1 tsp Dijon mustard
15 - 1 tsp dried thyme
16 - 1/2 tsp dried parsley
17 - 1/2 tsp paprika
18 - Salt and black pepper, to taste
→ Noodles & Finishing
19 - 8 oz wide egg noodles
20 - 1/2 cup frozen peas
21 - 2 tbsp fresh parsley, chopped (optional)
# How to Make It:
01 - Season chicken pieces evenly with salt and black pepper.
02 - Heat butter and olive oil in a large pot over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
03 - In the same pot, add onion, carrots, and celery. Sauté until softened, approximately 4 to 5 minutes. Add minced garlic and cook for an additional minute.
04 - Sprinkle flour over vegetables and stir continuously for 1 to 2 minutes to cook the flour and form a roux.
05 - Slowly whisk in chicken broth, whole milk, and heavy cream. Stir in Dijon mustard, dried thyme, dried parsley, paprika, then season with salt and black pepper to taste.
06 - Bring the mixture to a gentle simmer and cook for 5 minutes, stirring frequently, until the sauce thickens.
07 - Meanwhile, cook egg noodles in a separate pot according to package directions. Drain and set aside.
08 - Return cooked chicken to the sauce, add frozen peas, and simmer for 2 to 3 minutes until heated through.
09 - Add drained egg noodles to the sauce and stir gently to coat thoroughly.
10 - Sprinkle with fresh parsley before serving, if desired.
