Austria GP 2018: Chicken Schnitzel and Egg Noodles with Mushroom Butter Sauce

My real proud moment of this weekend was having both my parents and my husband's parents under one roof, all eating chocolate cake. I love having family near enough to visit, who wish to spend time together, and who can all enjoy a little cake on a Sunday afternoon. 

For Austria, I had to make the famous Sachertorte. It turned out well enough given I had never made glaze before. All I can say is that it was a tasty mess. And that the cake itself was scrumptious. See the post and recipe: Sachertorte. (coming soon!)

For our meal for Austria I kept it simple. I made my tried and true Chicken Schnitzel and a side of Egg Noodles with Mushroom Butter Sauce. This meal comes together fast and is much more than you would expect for the effort involved, especially with a nice grainy mustard to dip your chicken in. 

Egg Noodles with Mushroom Butter Sauce

Adapted from Rachel Ray, Passport to Vienna

1/2 pound wide egg noodles
2 tablespoons butter
15 cremini mushrooms, sliced
1 large shallot, finely chopped
A handful fresh parsley, chopped
Salt and pepper

Cook egg noodles until al dente, drain and set aside. Add butter to a sauté pan, when hot add sliced mushrooms and shallot, cook over medium heat until tender, 3-4 minutes. Toss noodles with muchrooms, add parsley, salt and pepper. Serve hot.