Cook the pasta noodles according to the instructions on the package. Drain the noodles into a colander and set them aside until they are ready to use.

While the noodles are cooking, prepare the stroganoff sauce. Heat the avocado oil in a large skillet over medium heat (I recommend using a 12-inch skillet with deep sides) or a large stock pot such as a Dutch oven. Add the chopped onions and sauté for 3 to 5 minutes, until the onions begin to soften.

Stir in the chopped mushrooms, garlic, and sprinkle everything liberally with sea salt. Continue cooking and stirring until the mushrooms begin to soften, about 3 to 5 minutes. If the vegetables begin to stick to the bottom of the pan at any point, deglaze the pan with water, beef broth, or chicken broth.

Stir in the chopped chicken breasts and cook for 2 to 5 minutes, until the chicken pieces begin to brown. 

Add in the rest of the ingredients for the stroganoff sauce (full fat coconut milk, lemon juice, mustard, all-purpose flour, black pepper and salt). Increase the heat to medium-high heat and bring the mixture to a full boil. Cook, stirring occasionally, until the chicken has cooked through and the sauce is nice and thick.

If you have the time, you can continue cooking the sauce on low heat at a gentle simmer while you're preparing the rest of dinner or multi-tasking.

Stir the cooked noodles into the creamy chicken stroganoff. Taste the dish for flavor and add sea salt or more lemon juice to your personal taste.

Serve chicken stroganoff in big bowls, and enjoy!