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1
Bring a large stockpot of salted water to a boil (it should taste like sea water).
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2
Meanwhile, heat the oil over medium-high heat in a large, straight-sided saute pan until it shimmers.
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3
Sprinkle the chicken livers liberally with salt and pepper.
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4
In two batches, add the chicken livers to the hot oil and brown on both sides, about 3 minutes per batch.
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5
Transfer the browned livers to a plate.
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6
Once all of the livers have been browned, add 2 tablespoons of the butter to the pan.
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7
Add the mushrooms and cook until lightly browned, about 5 minutes, stirring occasionally.
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8
Add 2 more tablespoons of the butter and the onions, season with salt and pepper and cook until slightly softened and lightly browned, 3 to 5 minutes.
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9
Take the pan off of the heat and carefully add the cognac.
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10
Stir to combine, place the pan back on the heat and cook for 1 minute, stirring constantly.
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11
Add the chicken broth and cook until reduced by half, 3 to 5 minutes.
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12
Meanwhile, slice the browned livers into long strips about 1/2-inch thick.
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13
Reduce the heat to medium-low, stir the yogurt into the sauce and season with salt and pepper.
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14
Then add the livers and stir to combine.
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15
Simmer the sauce until the livers are cooked to your liking, 3 to 5 minutes for medium.
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16
Season with salt and pepper.
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17
While the livers are cooking in the sauce, cook the egg noodles in the boiling water until al dente, 5 to 8 minutes.
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18
Then drain.
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19
Toss the hot egg noodles with the remaining butter and half of the parsley.
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20
Season with salt and pepper.
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21
To serve, divide the egg noodles among 4 to 6 bowls and top with the chicken livers and sauce.
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22
Garnish with the remaining parsley.
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23
Alternatively, this dish can be served family-style on a large platter.
