Creamy chicken and tender mushrooms wrapped around soft egg noodles, with that comforting sauce that tastes like a good Sunday supper. It sticks to your ribs and warms you right up.
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
- 8 oz (225 g) wide egg noodles
- 1 teaspoon kosher salt, for the pasta water
- 1 tablespoon unsalted butter, optional for tossed noodles
- 1 1/4 lb (565 g) boneless skinless chicken thighs, cut into bite-size pieces
