Directions:

• 1.

  In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add the chicken and season with salt and pepper. Cook, stirring occasionally, for about 6 minutes, or until browned. Transfer to a medium bowl.

• 2.

  In the same skillet over medium-high heat, add the remaining 2 tablespoons olive oil. Add the onion, mushrooms, and garlic; season with salt and pepper. Cook and stir until the vegetables are tender.

• 3.

  Sprinkle the flour over the vegetable mixture; stir to coat. Add the Frank’s RedHot® Buffalo Wings Sauce, stirring to combine.

• 4.

  Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Bring to a simmer.

• 5.

  Return the browned chicken to the pan, add the sour cream and McCormick® Parsley Flakes, and stir until combined. Remove the pan from heat.

• 6.

  Serve over the cooked egg noodles. Garnish with more McCormick® Parsley Flakes.

• 7.

  Enjoy!