Step 1

Thinly slice 8 ounces cremini mushrooms and their stems. Thinly slice 2 large shallots (about 1 cup). Thinly slice 4 cloves garlic (about 1 tablespoon). Thinly slice 2 medium scallions.

Step 2

Cut 1 1/4 pounds boneless, skinless chicken breasts into 3/4-inch to 1-inch pieces. Season with 1/2 teaspoon of the kosher salt and a few grinds of pepper.

Step 3

Heat 2 tablespoons of the olive oil in a large, high-sided skillet over medium-high heat. Add the chicken breast in a single layer, and cook, turning a few times, until golden-brown, about 7 minutes. Transfer the chicken to a plate.

Step 4

Add the remaining 2 tablespoons olive oil, mushrooms, and shallots to the skillet and season with 1/4 teaspoon of the kosher salt. Cook, stirring occasionally and scraping the browned bits from the bottom of the pan as the vegetables release moisture, until golden-brown, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add 3 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute. Add 2 teaspoons Dijon mustard and stir to combine.

Step 5

Add 1/2 dry white wine wine, scrape up the browned bits from the bottom of the pan with a wooden spoon, and bring to a boil. Boil until the wine just evaporates, about 10 seconds. Add 3 cups low-sodium chicken broth, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce, and return to a boil. Boil until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Meanwhile, bring a large pot of heavily salted water to a boil.

Step 6

Return the chicken and any accumulated juices to the skillet and stir to combine. Return to a boil. Cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add 1/4 cup sour cream and 1/2 teaspoon sweet paprika and stir until combined. Taste and season with more kosher salt and black pepper as needed.

Step 7

Meanwhile, add 8 ounces dried egg noodles to the boiling water and cook according to package instructions. Drain, return to pot, and place over medium-low heat. Add 2 tablespoons unsalted butter and cook, stirring constantly, until the butter is melted and coats noodles. Taste and season with kosher salt and black pepper as needed. Remove from the heat and keep warm.

Step 8

Serve the stroganoff spooned over the egg noodles, sprinkled with the scallions.