24 servings

3 lbs Egg Noodles, dry

0.75 cups Extra Virgin Olive Oil

4.5 lbs Chicken Breast, Boneless, Skinless, Sliced into 1/4" Strips

1 tbsp Kosher Salt

2 tsp Black Pepper, Ground

2.25 lbs Button Mushrooms, cleaned and cut into 1/4" slice

2.25 lbs Yellow Onions, peeled and thinly sliced

1.5 tsp Thyme Fresh, stemmed

18 oz Matriark Foods Upcycled Vegetable Broth Concentrate

3 cups water

3 cups Greek Yogurt, Plain Low Fat

3 tbsp Dijon Mustard

2 oz Parsley, Flat Leaf, chopped

1. Heat a large braising pan over medium-high heat, add 1/2 of the olive oil . Once hot, add sliced chicken and season with salt and pepper. Cook until browned and cooked through, about 4 minutes depending on thickness of chicken. Remove and set aside.

2. Add rest of oil to pan. Add onions and mushrooms and saute until onions are translucent and mushrooms are cooked. Add thyme and chicken back into pan.

3. Add Matriark Foods Upcycled Vegetable Broth Concentrate and water. Return to a boil. Scrape any brown bits off the bottom of the pan and continue to cook until reduced by about half.

4. In a mixing bowl add the yogurt and dijon, whisk to incorporate. Using a ladel, add 2 cups of liquid from the braising pan and temper the yogurt. Add the yogurt mixture back to the braising pan. Stirring to incorporate.

5. Pan up the stroganoff in hotel pans, cover and place into warmer.

6. Before serving, add egg noodles to boiling water and cook for 5-6 minutes. Drain and rinse with warm water. Place in to a hotel pan and put into the warmer.

7. At the point of service, arrange egg noodles in the bottom of the bowl, place the strogonoff mixture over the top. Garnish with chopped parsley.