Chicken Stroganoff

So it has started to really look like winter around here. Snow is falling and it is cold! Rudy is an expert at building fires so we have had some cozy dinners lately. On Thursday I wanted something cozy for dinner and thought about stroganoff. I have made this several ways with thin steak, ground beef and now with ground chicken. I have to say that I thought it turned out pretty good and with the exception of the mushrooms, both girls ate it up.

Chicken Stroganoff:

1lb ground chicken ( I was originally going to just use chicken breast that I cut up, but the ground was on sale)

1 yellow onion

1 container of baby portabello mushrooms

1-2 teaspoons of dijon mustard

1-2 teaspoons worchestershire sauce

1 cup chicken stock

1 80z container sour cream

1 package egg noodles

Brown chicken with a little bit of olive oil. Remove from pan, then brown onions and mushrooms. Add chicken back to the pan and add the mustard and worchestershire sauce. Add chicken stock and let simmer for 15 min. This is when you can start the water for the noodles. When the noodles are cooked, add the sour cream to the chicken pan and warm through.

The debate in our house is whether you mix it all together or spoon the chicken mixture over the noodles.

We had some french bread to complete the dinner, although in hindsight I should have made a veg too.

On another note, I have to work the Friday, Saturday and Sunday of Christmas so I am looking for some things that I can make for the family to they don't starve. I was thinking Lasagna for Christmas but any other ideas are welcome.