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Egg noodles, cubed chicken and sliced mushrooms served in a white bowl on a light blue linen.

Chicken and Egg Noodles

In this chicken and egg noodles recipe, a few fresh ingredients are combined with pantry staples to make a home-cooked meal that’s both satisfying and delicious.
Course Main Course
Cuisine American
Keyword chicken recipes, egg noodles
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 463kcal
Author Elizabeth


  • 1 – 1½ pound Chicken Breast boneless and skinless cut in half lengthwise to make two thinner pieces
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 tablespoons Olive Oil
  • 3 tablespoons Butter
  • 8 ounces Mushrooms sliced – we used white button mushrooms
  • 3 tablespoons Flour
  • 10½ ounce can Condensed French Onion Soup
  • 10½ ounces Water the empty soup can filled with water
  • 8 ounce Package Wide Egg Noodles
  • Salt for the pasta water
  • Chopped Parsley for garnish - optional


  • Cut the chicken in half lengthwise, to make two thinner pieces. Like butterflying, but go all the way through. Season the chicken on both sides with the salt and pepper.
  • Slice the mushrooms, don’t slice them too thin. We need them to hold up to the cooking time.
  • Start a large pot of water so that it’s boiling when we need it.

Cook the chicken

  • Heat the olive oil in a large, deep skillet over medium heat.
  • Add the chicken and cook for 5 minutes. Turn and cook for another 5 minutes, or until cooked through. The internal temperature on the largest piece should be at least 165°F.
  • Take the skillet off the heat. Remove the chicken from the skillet and place it on a cutting board. When it’s cool enough to handle, cut it into bite size cubes and reserve until the sauce is ready.

Make the mushroom sauce

  • Do not wash or wipe the skillet. Place it back over medium heat. Add the butter, when it’s melted add the mushrooms.
  • Cook the mushrooms until the water has cooked out and they start to get golden in spots. This will take about 7-10 minutes. Stir occasionally.
  • Sprinkle the flour over the mushrooms and stir well until combined. Cook the mushroom mixture for 1-2 minutes to cook the flour a bit. Stir almost constantly.
  • Add in the onion soup and the water. Stir well, while gently scrapping any bits off the bottom of the skillet.
  • When the mushroom sauce comes to a simmer, add in the reserved diced chicken and stir well.
  • Once the sauce is simmering, lower the heat to medium-low, cover and cook approximately 20 minutes until the sauce thickens, and the flavors come together. Stir occasionally and keep it at a simmer.
  • Cook the egg noodles to package directions; use the lowest suggested cooking time. Remember to salt the pasta water.
  • Drain the noodles, but before doing so, reserve about 1 cup of the cooking water to loosen the sauce if needed.

Finish the Chicken and Egg Noodles

  • Taste the sauce and add salt if needed. As a reference, we did not need to add any extra salt to our dish.
  • Add the egg noodles to the mushroom sauce and toss gently. Garnish with parsley, if desired and serve.


The cooking time for the chicken will depend on its thickness. It could be more or less time.
While making the sauce: keep in mind that it will not thicken until it comes to a simmer/boil. Let it heat up gently, don’t crank the heat. It will happen; it just takes a few minutes.


Calories: 463kcal | Carbohydrates: 50g | Protein: 21g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 818mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg