Chicken Stroganoff Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 cup water 1/2 cup sour cream or greek yougart 2 tablespoons all-purpose flour 2 chicken bouillon cubes 1/2 teaspoon sweet paprika 1 pound 93% ground chicken 1/4 teaspoon kosher salt black pepper, to taste 1/2 cup chopped onion 1 tablespoon tomato paste 8 ounces sliced cremini mushrooms 1 teaspoon Worcestershire sauce 2 sprigs fresh thyme 2 tablespoons chopped parsley 12oz egg noodles
			In a blender combine the water, sour cream, flour, bouillon, and paprika, blend until smooth. Heat a large deep nonstick skillet on high heat and spray with oil. Add the chicken and salt and cook, breaking up the meat into small pieces as it cooks, about 5 minutes. Reduce heat to medium, add the onions and tomato paste to the pan and cook, stirring, until soft, about 4 to 5 minutes. Add the mushrooms, thyme and Worcestershire sauce. Pour the sauce over the chicken and bring to a boil. Cover and cook on low 35 to 45 minutes, until tender. When sauce is done, discard thyme, garnish with chopped parsley and serve over your favorite noodles or veggie noodles.