| 1 | Bring a large pot of water to the boil. |
| 2 | In a bowl, soak tomatoes in hot water to cover until very soft, about 1 hour. |
| 3 | Drain well, cut into strips and set aside. |
| 4 | Dust chicken strips in flour. |
| 5 | Heat 1 t oil in a wide non-stick frying pan over medium-high heat. |
| 6 | Add chicken, about half at a time, and cook, lifting and turning often, until lightly browned and cooked through, about 4 minutes. |
| 7 | Remove from the pan and set aside. |
| 8 | When chicken has been cooked, add the remaining 1 ?t oil. |
| 9 | Add onion anc cook 5 minutes. |
| 10 | (if onion start to stick, add a little water to the pan). |
| 11 | Add the mushrooms, garlic, thyme and cayenne. |
| 12 | Cook until the mushrooms have softened, about 7 to 10 minutes. |
| 13 | Meanwhile, stir the dissolved cornstarch into the yogurt and set aside. |
| 14 | Add the wine and sherry to the mushrooms and cook until the liquid has almost evaporated, stir in the broth. |
| 15 | Turn the heat to medium-low and take the pan off the heat. |
| 16 | Stir some of the hot vegetables into the yegurt, then stir the yogurt into the pan. |
| 17 | Add the dried tomatoes, salt and lots of black pepper. |
| 18 | Place on the heat and stir several minutes until the sauce is lightly thickened. |
| 19 | Stir in the chicken and heat through. |
| 20 | Place the noodles into the boiling water and cook according to package directions. |
| 21 | Drain. |
| 22 | Spoon the stroganoff on top of the noodles and garnish with parsley |
