Rotisserie Chicken Stroganoff

Ingredients

• 12 ounces egg noodles
• 4 tablespoons butter, divided
• 1 cup diced onion
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt, plus more to taste
• Black pepper, to taste
• 1 1/2 cups chicken stock
• 1/2 cup sour cream
• 2 heaping cups shredded rotisserie chicken
• Fresh parsley, garnish

Directions

1. Bring salted water to a boil and cook the egg noodles as the package directs. Drain them, slide them back into the pot, add 2 tablespoons butter, and toss until the noodles are nicely coated.
2. While the noodles are going, melt the remaining 2 tablespoons butter in a large skillet set over medium heat. Stir in the diced onion and sliced mushrooms, then let them cook for 6 to 8 minutes, until they have softened and picked up some browning here and there.
3. Add the garlic and give it 30 seconds, just until it smells like dinner is headed somewhere good. Sprinkle in a pinch of salt and pepper.
4. Scatter the flour into the skillet and use a spatula to press and stir it into the vegetables, coating them in a thick, pasty layer. Let that cook for a minute, then mix in the Worcestershire sauce, salt, and a little freshly ground black pepper.
5. Pour in the chicken stock gradually, using 1/2-cup increments and stirring the whole time so the sauce stays smooth instead of lumpy.
6. After all the chicken stock is in the skillet, let the sauce simmer and thicken for a few minutes, then fold in the shredded chicken. Take the pan off the heat, stir in the sour cream until everything is blended, and taste for salt and pepper.
7. Set the pan back over low heat and warm the sauce until it is piping hot again. If you are not serving right away, you can hold it over very low heat for a little while, but keep it gentle, since hotter heat can make it curdle.
8. If the sauce tightens up too much at any point, loosen it with a drizzle of the pasta cooking water.
9. Serve the stroganoff by either tossing the noodles right into the sauce or putting the noodles on plates and ladling the sauce over them. Finish with fresh parsley.
10. For leftovers, keep the noodles and sauce in separate containers if you can. Warm the sauce gently in a skillet with a few spoonfuls of water, and microwave the noodles with a few spoonfuls of water before combining them again. The leftovers will keep for a few days without a problem.