Chicken Stroganoff

I found this as an email from Stonyfield.  If you're a fan of their products and haven't checked out their website, you should.  They are offering a rewards program that allows you to basically get free product as well as have printable coupons and recipes available.  I modified the recipe slightly but thought it was very good.  We kept the kids chicken out of the sauce and served the egg noodles plain with  little butter, mixed everything together to serve ourselves.  When the kids wanted seconds, they were stuck with the sauce and there wasn't "too" much resistance.  Sorry for no picture again...  that's what happens when you've got 5 under the age of 5 at dinner, but we love visitors, especially cousins!
PS~ You could also serve this over brown rice as recommended on their website, but I haven't tried that yet.  The calories are calculated for the whole meal.

Chicken Stroganoff
Serves: 4

Ingredients

1-12oz package whole wheat no yolk egg noodles*
1 tablespoon olive or vegetable oil
About 1/2 tsp each: onion powder and garlic powder
1 pound boneless skinless chicken breasts, cubed
2 tablespoons of butter
1/4 cup flour
1 cup chicken broth
2 tablespoons apple cider vinegar
1 cup no fat greek yogurt, plain
Directions
Prepare egg noodles according to package instructions. In a large skillet, heat oil over medium heat. Sauté chicken pieces on high until chicken is cooked through, about 6 minutes.


In a separate skillet, over medium heat, melt butter and sprinkle in flour until mixture starts to slightly adhere to the bottom of the sauté pan. Quickly add chicken stock and cider vinegar and stir gently. Reduce heat to low and stir in yogurt. Cover and let simmer on low for 8-10 minutes.


Toss noodles, sauce and chicken together.  Serve.
NI: 529 cals, 9 g fat, 78 mg chol, 250 mg sodium, 69 g carbs, 45 g protein