Chicken Stroganoff

Cook the noodles according to the package directions, then drain them and set them aside.

Toss the chicken strips with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a Dutch oven, heat oil over medium-high heat. Saute the chicken in batches until browned, two to three minutes. Remove the chicken from the pan. Editor's Tip: To ensure the chicken remains tender, avoid overcooking it. Brown it quickly and let it finish cooking in the sauce.

In the same pan, saute the mushrooms in butter until lightly browned, four to five minutes. Add the onion and cook until softened, three to four minutes. Add the garlic, cooking and stirring for one minute.

Add the wine to the pan, stirring to loosen any browned bits, then add the chicken stock, Worcestershire sauce and mustard. Bring the liquid to a boil and cook, uncovered, until it's reduced by half, 10 to 12 minutes. Stir in the chicken, then cook, uncovered, over medium-low until the chicken is no longer pink, three to five minutes.

Stir in the creme fraiche, parsley and remaining salt and pepper. Remove the pot from the heat and stir in the noodles.