Hi Katherine, Oh, yes – this is a great weekend dish, but it's easy enough to make on a busy weeknight as well!  I’ll try to get the recipe and picture up on the site soon, but in the meantime, here’s the text of the recipe. Enjoy! Hearty Chicken Stroganoff Grandma made this dish whenever my brother came home from college. It was his favorite! Preparation time: 14 minutes Cooking time: 18 minutes Serves 6 8 ounces wide noodles 6 tablespoons all-purpose flour, divided 1 teaspoon salt 1/2 teaspoon black pepper 1 1/4 to 1 1/2 pounds chicken tenderloins 4 tablespoons butter, divided 6 medium mushrooms, cut into quarters 1 cup chopped onion 1/2 teaspoon dry mustard 2 cups chicken broth 1 cup sour cream 1 teaspoon ketchup 1. Cook the noodles using the package directions; drain well. Cover to keep warm. 2. Mix 4 tablespoons flour with the salt and black pepper in a large bowl and mix well. Add the chicken and toss to coat. 3. Heat 2 tablespoons butter in a large skillet over medium heat until melted. Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes. Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes. Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet. 4. Add remaining flour and butter and the dry mustard to reserved pan juices and mix well. Gradually stir in broth. Cook, stirring frequently, for 3 minutes. Stir in sour cream and ketchup. 5. Return chicken and vegetables to the skillet. Cook, stirring frequently, until heated through; do not boil. Place noodles on a heated serving platter. Spoon chicken mixture over the noodles. Grandma’s Secret Tip For a gourmet flavor, Grandma sometimes added a little white wine to this entree. She added 1⁄4 cup white wine to the skillet when the mushrooms and onion were nearly cooked through. She let the mixture boil for 1 minute, then removed the chicken and vegetables from the skillet.