Creamy Chicken Stroganoff with Mushrooms and Whole-Grain Noodles

Cook the whole-grain noodles in salted water in a pot according to the package instructions (al dente). Drain and reserve a few tablespoons of the cooking water.

Heat half of the olive oil in a pan over high heat. Quickly sear the chicken strips until golden brown, then remove them from the pan and keep warm.

Add the remaining oil and the mushrooms to the same pan. Cook over high heat until the liquid evaporates and the mushrooms turn brown. Then stir in the onion and garlic and sauté for another 2 minutes.

Sprinkle with smoked paprika, add the mustard, Worcestershire sauce and stock base. Use a wooden spoon to scrape the bottom of the pan to release all the flavors. Cook for 3 minutes to slightly reduce the liquid.

Reduce the heat to a minimum. Return the chicken to the pan and stir in the Greek yogurt (be careful not to let the sauce boil hard, so the yogurt doesn't curdle). If needed, add a tablespoon of the pasta water for extra creaminess.

Add the cooked noodles to the sauce, stir carefully and sprinkle with fresh parsley. Serve immediately.