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    Servings: Not specified

    Directions

    Cook egg noodles according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper. Transfer to a serving platter and top with chives.

    Ingredients
    • 12 ounces broad egg noodles
    • 1 tablespoon butter
    • 1/2 cup chopped onion
    • 8 ounces sliced mushrooms (any variety and/or combination)
    • 1 teaspoon dried thyme
    • 2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups)
    • 1/2 cup dry red wine
    • 1 cup reduced-sodium chicken broth
    • 1 1/2 tablespoons cornstarch
    • 2 teaspoons Worcestershire sauce
    • Salt and freshly ground black pepper
    • 2 tablespoons freshly chopped chives

    Parsed from recipe text (no separate ingredient records).
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