Hearty Chicken Stroganoff

With Spring here the days are still cool for a while and so are the nights. But this is light enough even for late spring and early summer. Pair it with a green salad with a vinaigrette dressing and it would be a perfect dinner. 
8 ounces wide noodles
6 tablespoons all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 1/4 to 1 1/2 pounds chicken tenderloins
4 tablespoons butter, divided
6 medium mushrooms, cut into quarters
1 cup chopped onion
1/2 teaspoon dry mustard
2 cups chicken broth
1 cup sour cream
1 teaspoon ketchup
  1. Cook the noodles using the package directions; drain well. Cover to keep warm.
  2. Mix 4 tablespoons flour with the salt and black pepper in a large bowl and mix well. Add the chicken and toss to coat.
  3. Heat 2 tablespoons butter in a large skillet over medium heat until melted. Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes. Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes. Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet.
  4. Add remaining flour and butter and the dry mustard to reserved pan juices and mix well. Gradually stir in broth. Cook, stirring frequently, for 3 minutes. Stir in sour cream and ketchup.
  5. Return chicken and vegetables to the skillet. Cook, stirring frequently, until heated through; do not boil. Place noodles on a heated serving platter. Spoon chicken mixture over the noodles.

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