1 tablespoon butter |
1 1/2 cups chopped onion (about 1 medium) |
2 teaspoons finely chopped fresh sage |
1 1/4 teaspoons salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
1 (8-ounce) package presliced mushrooms |
1/4 cup all-purpose flour (about 1 ounce) |
1 teaspoon paprika |
1 pound skinless, boneless chicken breast halves |
1 tablespoon olive oil |
1/2 cup fat-free, less-sodium chicken broth |
2 tablespoons sherry |
1 cup reduced-fat sour cream |
1 tablespoon all-purpose flour |
5 cups hot cooked wide egg noodles (about 8 ounces uncooked pasta) |
1/4 cup chopped fresh parsley |