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Add 12 ounces (340 grams) of wide egg noodles.  Reduce heat to low while the noodles continue boiling.  Check the noodles every five to ten minutes and turn the heat off if they are cooked thoroughly.  To test whether an egg noodle is done, scoop one out with a fork.  Blow on it lightly for a few seconds, then take a bite. If it is chewy and soft, turn the heat off and drain the noodles using a colander. If all you have on hand is linguine noodles, those are fine to substitute.  You could also use macaroni noodles. Add one small, chopped onion.  Cook over medium-high for about two minutes.  Then add four ounces (115 grams) of white mushrooms.  Cook for two more minutes.  Add one tablespoon of butter. Cut 1.25 pounds (565 grams) of skinless, boneless chicken into chunks.  Place the chicken chunks in the skillet.  Season the chicken with two tablespoons flour, one teaspoon paprika, one teaspoon salt, and ¼ teaspoon pepper.  Stir the chicken and other ingredients with a wooden spoon for about three minutes. Continue to heat the skillet on medium-high so that the broth comes to a simmer.  Cook for about five minutes until it reduces (thickens). Scoop some of the egg noodles into a bowl using a slotted spoon or pasta server.  Ladle the chicken stroganoff sauce over the noodles.  Allow to cool for a minute, then consume.
Boil a large pot of salted water. Melt two tablespoons of butter in a large skillet. Add the chicken. Pour one cup (240 milliliters) chicken broth into the mix. Plate the chicken stroganoff.