Chicken Stroganoff

12 oz. uncooked extra wide, broad egg noodles or whole wheat egg noodles if you have whole grain pasta as a zero point food item.

6 (4 oz.) boneless, skinless chicken breasts, raw, cut and diced into 2 inch pieces

1 small onion, diced

1 cup crimini mushrooms, diced (optional)

1 Tbsp minced garlic

¼ cup all purpose flour, ( I use Gold Medal)

2 Tbsp Land O’ Lakes light butter made with canola oil

1 tsp beef bouillon powder or 1 beef cube

3 to 4 cups low sodium beef broth

2 Tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tsp dried parsley

½ tsp paprika

½ tsp salt

¼ tsp pepper

¼ tsp dried oregano

½ tsp dried thyme

2 oz. ⅓ less fat cream cheese, room temperature

½ cup non fat plain or Greek yogurt, room temperature ( I use nonfat plain yogurt)

Directions at thepounddropper.com

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