Cooking Instructions

• Bring a large pot of water to boil. Stir in 1 tablespoon salt and egg noodles. Cook noodles until al dente, 6 to 8 minutes. Drain, return to pot, and stir in 1 tablespoon butter.
• While noodles are cooking, melt an additional 1 tablespoon butter in large skillet over medium-high heat. Add Simply Roasted Chicken Breast Chunks and cook until golden, 2 to 3 minutes per side. Transfer to plate and cover to keep warm.
• Melt remaining butter in now empty skillet. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until golden, 6 to 8 minutes.
• Stir in broth and simmer until reduced by half, 3 to 4 minutes. Add sour cream and stir until smooth. Stir in mustard.
• Divide noodles among 4 plates. Top noodles with mushroom sauce, chicken, and dill. Serve.