If you’re craving a cozy, creamy dinner that feels like a warm hug on a plate, this Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe is exactly what you need. I first stumbled upon this weeknight favorite when I wanted something beyond the usual chicken and rice, and it quickly became one of my go-to meals for any season. The rich sauce, tender chicken, and earthy mushrooms combine perfectly with silky egg noodles – it’s comfort food at its best.

What makes this Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe truly special is how surprisingly simple it is to pull together without skimping on flavor. Whether you’re cooking for a hungry family or whipping it up for just yourself, the balance of creamy sour cream, savory Dijon mustard, and fresh herbs makes it satisfying every single time. Plus, it’s a dish that looks impressive on the table but won’t keep you in the kitchen for hours – win-win!

Ingredients You’ll Need

Each ingredient in this Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe plays an important role in building those layers of classic flavor we all love. Here’s what you’ll want to pick up for a successful and delicious dish.

Egg noodles: They soak up the sauce beautifully and are the perfect tender base for stroganoff. Opt for wide noodles if you can—they hold onto the sauce so well.
Butter: Melted butter adds richness and helps cook the chicken and vegetables to golden perfection.
Fresh parsley: Adds a pop of color and fresh herbaceous notes at the end.
Boneless skinless chicken thighs: They stay juicy and tender, much better than breasts for this creamy sauce.
Paprika: Gives just a hint of warmth and color without overpowering the dish.
Ground black pepper: Brings subtle heat and depth; fresh grinding is best if you have it.
Cremini mushrooms: These bring earthiness and texture, and their meaty quality pairs beautifully with the chicken.
Yellow onion: Adds sweetness and aromatic depth when sautéed slowly.
Fresh thyme: Offers a gentle herbal lift that brightens the creamy sauce.
All-purpose flour: Helps thicken the sauce to just the right consistency.
Dry white wine: Adds acidity and depth, but you can substitute broth if you prefer.
Low-sodium vegetable broth: Keeps the sauce savory but not too salty.
Soy sauce: A secret umami booster that enriches the overall flavor.
Sour cream: The star of the creamy sauce, lending tang and silkiness without overpowering.
Dijon mustard: Adds a subtle zing that balances the richness.
Chopped chives: Finish the dish with a mild onion flavor and pretty green garnish.

Variations

I love making this Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe my own by switching things up according to what’s in my fridge or the season. Feel free to experiment—cooking should be fun, after all!

Variation: Swap chicken thighs for tender chicken breasts if you prefer leaner meat. Just be careful not to overcook to keep them juicy.
Vegetarian Version: Replace chicken with extra mushrooms or try hearty vegetables like eggplant and zucchini for a meat-free twist.
Seasonal Twist: Add some fresh peas or spinach towards the end for a pop of color and extra nutrition.
Gluten-Free: Use gluten-free flour and noodles to accommodate dietary restrictions without sacrificing flavor.

How to Make Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe

Step 1: Prepare the noodles and veggies

Start by boiling your egg noodles in salted water until they’re just tender—al dente is perfect since they’ll continue to soften in the sauce. While your noodles cook, slice the mushrooms thinly and get your onion and herbs ready. Having everything chopped beforehand makes the cooking flow so much smoother—trust me, I learned that the hard way once when I tried multitasking!

Step 2: Brown the chicken

Heat melted butter in a large skillet over medium-high heat, then add the chicken pieces seasoned with kosher salt, paprika, and black pepper. Let them brown nicely without overcrowding the pan—this caramelization adds so much flavor. Cook about 5-7 minutes until golden and almost cooked through, then transfer the chicken to a plate and set aside.

Step 3: Sauté mushrooms, onion, and thyme

In the same pan, add a little more butter if needed and sauté the sliced mushrooms and onions until they’re soft and starting to brown, about 6-8 minutes. Stir in fresh thyme to release its fragrance. This step brings out the earthiness and sweetness that make the sauce so complex and delicious.

Step 4: Create the sauce base

Sprinkle the flour over the mushrooms and onion, stirring well to coat everything evenly. This will thicken the sauce later. Pour in the dry white wine, scraping the bottom of the pan to lift all those tasty bits. Let it reduce for a couple minutes, then slowly whisk in the hot vegetable broth and add soy sauce. Bring everything to a gentle simmer to thicken up.

Step 5: Finish the stroganoff

Return the chicken to the pan and stir everything together, letting the flavors meld over low heat for a few minutes. Stir in the sour cream and Dijon mustard gently—don’t boil now or the sour cream might curdle. Season with extra black pepper or salt if needed. Once everything is heated through and luxuriously creamy, your stroganoff is ready to plate.

How to Serve Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe

Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe - Recipe Image

Garnishes

I always sprinkle chopped fresh parsley and a handful of chopped chives on top before serving. They add a fresh, vibrant pop of green and a subtle oniony zing that balances the rich sauce beautifully. It’s an easy trick I’ve used for years that makes the dish feel special every time.

Side Dishes

This stroganoff is hearty enough on its own, but I love pairing it with a simple green salad dressed lightly with lemon vinaigrette or roasted garlic green beans for some crunch and brightness. A crusty loaf of bread on the side is a must to soak up any extra sauce—you won’t want to waste a drop!

Creative Ways to Present

For special occasions, I’ve served this Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe in shallow bowls with a swirl of extra sour cream on top and extra parsley sprinkled around the edges. Garnishing with a few thin lemon slices or crispy fried onions adds an unexpected but lovely touch. Trust me, it feels elevated and gets compliments every time.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer the stroganoff into an airtight container and keep it in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to keep the noodles and sauce together so nothing dries out.

Freezing

I’ve frozen this recipe a couple of times when I needed meal prep, and it holds up pretty well. Just freeze in freezer-safe containers without the garnishes—and avoid freezing the noodles separately as they can get mushy. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, I recommend warming it slowly on the stovetop over low heat with a splash of broth or water to loosen the sauce if needed. Microwave works too, but stirring occasionally helps maintain that creamy texture without drying out the chicken.

FAQs

Can I use chicken breasts instead of thighs in this recipe?

Absolutely! You can swap chicken thighs for breasts if you prefer leaner meat. Just be careful not to overcook the breasts as they can dry out faster. Slicing them into bite-size pieces helps them cook evenly and stay juicy.
What can I substitute for dry white wine?

If you don’t have dry white wine on hand or want to skip alcohol, use an equal amount of additional vegetable broth with a splash of lemon juice or white wine vinegar to mimic the acidity and depth.
Is sour cream essential in Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe?

Sour cream is key for that classic tangy creaminess that balances the savory flavors here. You could try Greek yogurt as a substitute, but add it off heat to prevent curdling. Regular cream won’t have quite the same bite.
Can I make this dish gluten-free?

Yes! Use gluten-free flour or cornstarch to thicken the sauce, and swap the egg noodles for gluten-free pasta. Just adjust cooking times accordingly and check the package instructions.
How long can leftovers be stored in the fridge?

Leftovers will stay good in the refrigerator for 3 to 4 days when stored in an airtight container. Reheat thoroughly before enjoying again.

Final Thoughts

This Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe holds a special place in my kitchen rotation because it delivers warmth, comfort, and a bit of elegance in every bite. It’s the kind of dish that feels like it took hours but is actually quite straightforward—perfect for when you want to treat yourself without fuss. I’m confident that once you try it, you’ll find yourself coming back to it just as often as I do. So grab your skillet, get that creamy sauce going, and enjoy one of the coziest dinners you’ll make all year.