This lighter twist on chicken stroganoff is going to quickly become a permanent dinner go-to! It's creamy, rich, lighter on the calories, and made entirely in one pot.
In a large skillet over medium-high heat, saute chicken strips, onion, and garlic in olive oil until chicken is no longer pink, about 8 minutes.
Stir in flour until smooth then slowly stir in chicken broth, milk, and half-and-half. Add egg noodles to skillet and bring to a simmer over medium-high heat. Reduce heat to medium and let simmer covered until thickened and creamy and noodles are tender, about 10-15 minutes.
Reduce heat to low and stir mushrooms, cream cheese, and parsley into noodles and gently cook over low heat until cream cheese is melted and mushrooms are softened, about 5 minutes. Remove from heat and season with salt and pepper to taste. Serve immediately and enjoy!