Chicken Stroganoff - cooking recipe

Ingredients

1 1/4 - 1 1/2 lbs chicken tenderloins
6 tablespoons flour (divided)
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons butter (divided)
6 medium mushrooms, cut in quarters
1 cup chopped onion
1/2 teaspoon dry mustard
2 cups chicken broth
1 cup sour cream
1 teaspoon ketchup
8 ounces wide egg noodles

Preparation

Cook noodles using package directions; drain well. Cover to keep warm.
Mix 4 tbs flour with the salt and pepper in a bowl and mix well.
Add chicken and toss to coat.
Heat 2 tbs. butter in large skillet over medium heat until melted.
Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes.
Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes.
Remove chicken and vegetables with a slotted spoon in to a bowl and reserve pan juices in skillet.
Add remaining flour, butter and dry mustard to reserve pan juices and mix well.
Gradually, stir in broth. Cook stirring frequently for 3 minutes. Stir in sour cream and ketchup.
Return chicken and vegetables to the skillet. Stir until heated through; do not boil.
Spoon chicken sauce over noodles and serve.