12ouncepackage egg noodles (I used wide noodle whole wheat pasta)
2tablespoonsextra virgin olive oil, divided
1.25 to 1.5poundsboneless skinless chicken breast, sliced into thin strips
16ounceswhite mushrooms, washed and cut into thick slices
1yellow onion, thinly sliced
1/2teaspoondried thyme leaves
1/2cupdry white wine
1cupreduced-sodium chicken broth
1/2cupplain Greek yogurt
2tablespoonschopped fresh parsley plus more for garnish
Cook pasta according to directions on package.
Meanwhile, in a very large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. 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.
Add 1 tablespoon of oil to pan and reduce heat to medium. Add onions and mushrooms (sprinkle with additional pepper if you like) and cook until onions are translucent and mushrooms are cooked. Sprinkle with thyme and add chicken back into pan.
Pour in wine and increase heat to high. Scrape any brown bits off the bottom of the pan and continue to cook until wine is reduced by about half. Add chicken broth and continue to cook for 2-3 minutes or until slightly reduced.
Remove from heat and stir in yogurt, Dijon mustard, and parsley. Serve over pasta, sprinkled with more parsley if desired.